Ingredients:

  • 3 lbs Sweet Potatoes (Peeled and cubed)
  • 4 Tbsp Unsalted Butter (Softened)
  • 1/4 cup Whole Milk (Warmed)
  • 2 Tbsp Fresh Chives (Finely chopped)
  • Salt & Black Pepper (To taste)
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion (Diced finely)
  • 2 medium Celery Stalks (Diced finely)
  • 3 cloves Garlic (Minced)
  • 5 lbs Ground Turkey (93% Lean)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Low Sodium Chicken Broth
  • 1 Tbsp All-Purpose Flour
  • 1 cup Frozen Peas
  • 1/2 cup All-Purpose Flour (For topping)
  • 1/2 cup Rolled Oats (Old-Fashioned)
  • 1/2 cup Pecans (Roughly chopped)
  • 2 Tbsp Brown Sugar (Packed)
  • 3 Tbsp Unsalted Butter (Cold, cubed)
  • 1/4 tsp Salt (For topping)

Instructions:

  1. Boil the cubed sweet potatoes in salted water until fork-tender (about 15-20 minutes). Drain the potatoes very well.
  2. Mash the hot potatoes with the softened butter, warmed milk, chives, salt, and pepper until smooth and creamy. Set aside.
  3. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  4. In a large skillet, heat the olive oil. Sauté onion and celery until softened (about 5 minutes). Add garlic and cook for 1 minute more until fragrant.
  5. Add the ground turkey to the skillet. Break it up and cook until fully browned. Drain off any excess fat.
  6. Stir in thyme, sage, Dijon mustard, salt, and pepper. Sprinkle the flour over the mixture and stir for 1 minute. Gradually whisk in the chicken broth until the mixture thickens slightly. Stir in the frozen peas. Taste and adjust seasoning.
  7. Spread the cooked turkey filling evenly across the bottom of the prepared baking dish.
  8. Gently spoon the sweet potato mash over the turkey filling, spreading it evenly to the edges.
  9. Prepare the crumble topping: In a medium bowl, combine flour, oats, chopped pecans, brown sugar, and salt. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs.
  10. Sprinkle the pecan crumble evenly over the sweet potato layer.
  11. Bake for 40–45 minutes, or until the filling is bubbling and the topping is deeply golden brown and crisp.
  12. Let the casserole rest for 10 minutes before scooping and serving.