Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (24 oz) can sweet potatoes, drained | ||
| 2 tbsp. margarine, melted | ||
| ¼ tsp. pumpkin pie spice | ||
| 2 c. cooked turkey | ||
| 1 (10.75 oz) can reduced-fat, reduced-sodium cream of mushroom soup | ||
| 1 (9 oz) pkg frozen French-style green beans, thawed and well drained | ||
| 1 (4 oz) can mushroom stems and pieces, drained | ||
| ½ tsp. salt | ||
| ½ tsp. pepper | ||
| 2 tbsp. crushed canned fried onion rings | ||
| 1 (8 oz) can cranberry sauce, optional |
Directions
- Spray a 9-inch pie plate lightly with vegetable cooking spray.
- In a medium bowl, blend sweet potatoes, melted margarine and pumpkin pie spice until smooth. Line pie plate with sweet potato mixture to form a pie shell. Set aside.
- In a medium bowl, combine turkey, mushroom soup, green beans, mushrooms, salt and pepper. Pour into prepared sweet potato shell. Sprinkle crushed onion rings on top.
- Bake at 350 degrees for 30 minutes or until hot.
- Serve with cranberry sauce, if desired.
Nutrition facts
Servings
262 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 36mg
- Sodium: 553mg
- Total Carbohydrates: 32g
- Protein: 17g
Recipe Source:
National Turkey Federation.