| | Sweet Potato Chicken Pie Two 1 pound cans of sweet potatoes, drained
2 tablespoons of butter or margarine, melted
1/8 teaspoon of ground nutmeg
1/8 teaspoon of ground allspice
1/4 teaspoon of salt
1/2 cup of chopped onion
2 tablespoons of butter or margarine
One 10 1/2 ounce can of condensed cream of mushroom soup
2 cups of diced cooked chicken
One 3 ounce can of broiled sliced mushrooms, undrained |
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Mash the sweet potatoes, beat in 2 tablespoons of melted butter, nutmeg, allspice, and salt. Line a 9 inch pie plate with sweet potato mixture, building up the edges about 1/2 inch thick. In a skillet cook the onion in 2 tablespoons of butter until tender but not brown. Add the soup, chicken, mushrooms, and a dash of pepper. Heat, stirring occasionally. Turn the mixture into prepared sweet potato crust. Bake at 350ºF. for 30 minutes or until heated through. Makes 6 servings |
