Recipes and Cooking Sweet Potato-Topped Turkey Pot Pie 4.5 (25) 1 Reviews Try this recipe in ramekins for individual servings! By Diane Morgan Diane Morgan Website Diane Morgan has nearly four decades of experience working in the food industry. Altogether, she has published 18 different cookbooks. Her vegetarian cookbook, Roots: The Definitive Compendium with More Than 225 Recipes, won her a James Beard award as well as an award from the International Association of Culinary Professionals in 2013. Learn about BHG's Editorial Process Published on August 1, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 20 mins Total Time: 65 mins Servings: 5 Jump to Nutrition Facts Ingredients 2 pound orange-fleshed sweet potateos peeled and cut into 1-inch cubes 2 teaspoon kosher salt 3 tablespoon unsalted butter, melted ¼ teaspoon freshly grated nutmeg Freshly ground pepper 2 tablespoon unsalted butter 2 tablespoon canola or other neutral oil 1 large yellow onion, about 12 oz/340 g, diced (2 cups) ¾ cup diced celery (100 g) ¾ cup peeled and diced carrot (105 g) Kosher salt 3 tablespoon all-purpose flour 1 ½ cup homemade chicken or turkey stock or canned low-sodium chicken broth (360 ml) ½ cup whipping cream, half-and-half, or light cream (120 ml) 2 ½ cup shredded roast turkey or chicken (375 g) 2 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh sage 1 tablespoon minced fresh thyme Directions Sweet Potato Toppping: For Sweet Potato Topping: In a saucepan combine the sweet potatoes, 1 tsp. of the salt and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce the heat to medium. Simmer until the potatoes fork tender, about 10 minutes. Drain potatoes; return to the warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 tsp. salt, and freshly ground black pepper. Set aside. Position a rack in center of oven. Preheat oven to 400ºF For Turkey Filling: In a large saucepan melt butter with the oil over medium heat. Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes. Sprinkle the flour over vegetables.Stir to combine. Slowly stir in the stock. Simmer stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream;bring to a simmer. Add the turkey, parsley, sage, and thyme. Stir to combine; return the mixture to a simmer. Remove from the heat. Spoon the filling into the 2 1/2-to 3-qt. rectangular baking dish. Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly and piping hot, about 20 minutes. Serve Immediately. Baking dish option: Instead of preparing in individual ramekins, use a 2 1/2-to 3-quart rectangular baking dish. Spoon in the hot filling and top with the potatoes. Bake in a 400°F oven for 20 to 30 minutes or until heated through. Print Nutrition Facts (per serving) 516 Calories 29g Fat 39g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 516 % Daily Value * Total Fat 29g 37% Saturated Fat 14g 70% Cholesterol 134mg 45% Sodium 1230mg 53% Total Carbohydrate 39g 14% Total Sugars 10g Protein 26g Vitamin C 12.9mg 65% Calcium 104mg 8% Iron 2.3mg 13% Potassium 859mg 18% Fatty acids, total trans 1g Folate, total 54.1mcg Vitamin B-12 0.8mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.