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Sweet Potato Pie

By Scotty 0

Basically use any vegetables you like – Below is what I had as hand and turned out lovely)
Tray of Turkey mince
1 x Large Carrot chopped up or diced
4 x sticks of Celery chopped or diced
1 x Brown onion chopped finely
Button Mushrooms sliced or whole
1 x Broccoli head chopped up in small florets
1 x Large Zucchini diced
1 x Garlic glove (I used crushed garlic 1 tsp)
Whatever herbs you like (I used Parsley, thyme and some Chile flakes)
1 x Can Crushed tomatoes or Passata sauce Tomato paste (I used only a little squirt)
Salt and pepper to season3 x medium to large Sweet potatoes peeled, cut up in small pieces to boil
Parmesan and Tasty Cheese (optional)

In a large pot or frying pan with a spray of Olive oil throw in Garlic, Carrot, Celery, onion for a few minutes. Throw in Turkey mince. Cook until browned. Then add all other vegetables and herbs. Cook for approx. 5-10min. Then add the Passata and/or can of tomatoes. Stir and let simmer for another 5-10mins

In the meantime put your chopped up sweet potato in a large pot with water and bring to boil until potato is soft enough to mash. Grab a large casserole dish and gentle tip or scoop the Turkey and vegetable mixture in to it. Even it out with a spoon.

By this time the sweet pot should be cooked and ready to mash. Once mashed up, scoop the potato over the top of the Turkey mixture and spread out evenly. Optional is to sprinkle a little bit of Parmesan and tasty cheese over the top and place in the oven until cheese is melted. But I didn’t think the dish needed it as it is tasty enough without it.


Scottie Williams, the new Master Chef @ CrossFit SFS, Hume ACT

author: Scotty


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