Tired of Just Eating Plain Sweet Potato Fear NOT Make & Eat This YUMMY PIE!

and diced (1/4 lb.)
     1/4 cup fat-free milk or plain soymilk
Sweet Potato Topping
     1 medium sweet potato, peeled and diced (1/4 lb.)
     1/4 cup Silk Vanilla Light Soymilk
     1 Tbs. Smart Balance Butter Blend Stick
     1/4 tsp. ground cinnamon
     1/4 tsp. ground nutmeg powder ONLY

Filling
     1 1/2 tsp. extra virgin olive oil
     1 medium onion, chopped (1 cup)
     1 leek, white part thinly sliced (1 cup)
     1 carrot, diced (1/2 cup)
     1 fresh rosemary leaf, chopped (2 tsp.)

     1 fresh basil leaf

     1/4 cup water
     1 15-oz. can cannellini beans, tripple rinsed and drained
     1 cup Organic low-sodium chicken broth or your won stock
     3 Tbs. grate Imported Pecorino Romano cheese

Directions

Preheat Oven To 375

1. To make Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk, butter blend, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.

2. To make Filling: Heat extra virgin olive oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add carrot, thyme, basil and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.

3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.

4. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Pecorino Romano cheese, if using. 

5. Place Casserole dish on Baking Pan & Bake for 30 Minutes or until all cheese is melted

Preheat oven to 375°F

     

Directions

 

1. To make Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
2. To make Filling: Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
5. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

 

1. To make Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
2. To make Filling: Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
5. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
      1/4 tsp. ground cinnamon
     1/4 tsp. ground nutmeg

Filling
     1 1/2 tsp. vegetable oil
     1 medium onion, chopped (1 cup)
     1 leek, white part thinly sliced (1 cup)
     2 turnips, diced (1 cup)
     1 carrot, diced (1/2 cup)
     3 sprigs fresh thyme
     1 sprig fresh rosemary, chopped (2 tsp.)
     1/4 cup white wine or water
     1 15-oz. can cannellini beans, rinsed and drained
     1 cup low-sodium vegetable broth
     3 Tbs. shredded Parmesan cheese, optional
     

Directions

 

1. To make Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
2. To make Filling: Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
5. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remo