I saw this recipe in Better Homes and Gardens magazine last month and I had to give it a try.
The picture they showed was absolutely gorgeous (as always) and the recipe looked doable. And I loved that it was crustless – I just subbed the 3 tbsp of flour for gluten free flour and ta da – now I can enjoy it too!
This is the perfect recipe for the day after Thanksgiving.
You can use leftover sweet potatoes or regular mashed potatoes for the top and leftover turkey, chicken or probably even ham.
Here’s the time break down:
15 minutes to boil and mash the sweet potatoes
20 minutes to make and simmer the filling (if using pre cooked meat)
20 minutes to bake
If you happen to have a lot of left over sweet potatoes, we have a recipe for sweet potato raisin pecan cookies, see it here, that only needs 1/2 cup of sweet potatoes.