Sweet Potato Turkey Pie
|Butter||2 Tablespoon, melted|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Canned sweet potatoes||17 Ounce, drained and mashed (1 can)|
|Chopped onion||1⁄2 Cup (8 tbs) (fresh or frozen)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 can)|
|Canned whole kernel corn||8 Ounce, drained (1 can)|
|Canned peas||8 Ounce, drained (1 can)|
|Tomato||1 Small, peeled and diced|
Preheat oven to 350°.
Beat first 3 ingredients and 1/4 teaspoon salt into mashed sweet potatoes.
Line a 9-inch pie plate with potato mixture, building up edges 1/2 inch high.
Cook onion in 1 tablespoon butter till almost tender.
Stir in turkey, soup, corn, peas, tomato, and 1/4 teaspoon salt.
Spoon into sweet potato shell.
Bake at 350° for 35 minutes.