by Marla
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Photo by Marla
Marla's Notes:
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4
large Sweet Potatoes cut into chunks
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1/2 cup
Non Fat Milk
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splashes
Maple Syrup
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Salt and Pepper to taste
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pinch of Cinnamon and/or Nutmeg to taste
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splashes
Olive Oil for Pan
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1
chopped Onion
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A few cloves chopped Garlic
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1 cup
Frozen Peas
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2 handfuls
Baby Spinach Leaves
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1 pound
Shredded Turkey (Leftover Thanksgiving Turkey works great here!)
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14 ounces
Can Cream of Mushroom Soup (not condensed)
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1 handful
Chopped Italian Parsley
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1 teaspoon
Dried Thyme
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Salt and Pepper to taste
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You can add extra veggies if you wish. Mushrooms, carrots, celery, broccoli. Be creative here!
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Place sweet potatoes in large pot of boiling water, use enough water to cover. I left the skins on, they provide even more nutrients and flavor.
Ask the hotline about this step!Simmer Sweet Potatoes until they are cooked through about 20 minutes. Drain immediately.
Ask the hotline about this step!Add milk and desired seasonings. Mash sweet potatoes with a fork or potato masher. Set aside.
Ask the hotline about this step!Pre heat oven to 375˚ degrees.
Ask the hotline about this step!Heat a large sauté pan with the olive oil over medium heat. It is easiest to use a pan that can go straight into the oven so you only have one pot to clean up. Saute the onion until softened and fragrant.
Ask the hotline about this step!Add mushroom soup, peas and other veggies to pan. Add parsley, thyme, salt and pepper. Cook for a few minutes until spinach wilts and vegetables cook through. If there is too much liquid in the pan you can spoon it out so the filling doesn't get too runny.
Ask the hotline about this step!Take pan off the stove and spoon or use a spatula to cover the top with the mashed sweet potatoes. Here you can be "fancy" and let the kids help to create a pattern on the top. Beware that this is a very hot pan, so maybe second thoughts on help from the kids. They can re-decorate when you serve them their portion!
Ask the hotline about this step!Sprinkle some cinnamon or nutmeg on the top. Place in pre-heated oven and bake for about 30 minutes. Remove, let sit a few minutes and serve.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
looks great! but at what point do you add in the shredded turkey?