Sweet Potato Shepherd’s Pie

Shepherd’s Pie is a popular dish in New Hampshire, where I grew up, so we would have it often in our home and I’d regularly prepare it.  I make a healthier version these days by using sweet potatoes instead of russet and ground turkey instead of beef.  It’s a meal in a dish that travels well and freezes easily so I made it recently for my friend who just had a baby.  Below’s the   step-by-step for my simple recipe.

{Peel, Chop & boil the Sweet potatoes for 20-30 minutes or until tender}

{Fry the ground turkey in a skillet until completely cooked through}

{Layer the pan with the turkey meat, then cover with a can each of sweet cream and whole kernel corn}

{Drain & whip the sweet potatoes. Then layer them on top of the corn.  Add butter  and bake at 350  or until the butter is melted and the sweet potatoes are slightly browned on the sides}

{Cut and serve}