sweet potato-topped turkey pot pie

This was a delicious take on the traditional chicken-pot pie!  I made it in the middle of summer, but the flavors brought me back to fall.  What a fun, easy, and absolutely delicious dish!

Sweet Potato-Topped Turkey Pot Pie
from Better Homes and Gardens, October 2013

Sweet Potato Topping:

• 2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1-inch cutes
• 2 t. kosher salt
• 3 T. butter, melted
• 1/4 t. freshly grated nutmeg
• freshly ground black pepper

Turkey Filling:

• 2 T. butter
• 2 T. canola oil
• 1 large yellow onion, diced
• 3/4 cup diced celery
• 3/4 cup peeled and diced carrots
• 1 t. kosher salt
• 3 T. flour
• 1 1/2 cups chicken broth
• 1/2 cup whipping cream or half-and-half
• 2 1/2 cups shredded roast turkey or chicken
• 2 t. parsley
• 1 t. sage
• 1 t. thyme

Preheat oven to 400 degrees.

In a saucepan, combine sweet potatoes, 1 t. salt, and enough water to cover by 1 inch.  Cover partially.  Bring to boiling over medium-high heat.  Reduce heat to medium.  Simmer until potatoes are fork-tender, about 10 minutes.

Drain potatoes; return to warm pan.  Stir over low heat for 1 minutes.  Using a potato masher, mash potatoes.  Stir in melted butter, nutmeg, the remaining 1 t. salt, and freshly ground black pepper.  Set aside.

In a large saucepan, melt butter and oil over medium heat.  Add onion, celery, and carrots.  Cook and stir, about 2 minutes.  Add salt.  Cover partially.  Reduce heat to medium-low.  Cook until vegetables are very tender, about 12 minutes.

Sprinkle flour over vegetables.  Stir to combine.  Slowly stir in stock.  Simmer, stirring occasionally until smooth and thickened, about 2 minutes.  Stir in cream; bring to a simmer.  Add turkey, parsley, sage, and thyme.  Stir to combine; return to a simmer.  Remove from heat.  Spoon into a 2 1/2 to 3 quart baking dish.  Spread sweet potato mixture over filling.  Bake until bubbly, about 20 minutes.  Serves 5.