- 1 large uncooked sweet potato(es), peeled and cut into 2-inch pieces
- 1/3 cup(s) low-fat buttermilk
- 1/4 tsp garlic powder
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
- 2 tsp olive oil
- 1/2 cup(s), chopped uncooked red onion(s)
- 2 clove(s), medium garlic clove(s), minced
- 6 medium uncooked baby carrots, chopped
- 20 oz uncooked turkey sausage(s), sweet Italian-variety, casings removed
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp black pepper, freshly ground
- 10 3/4 fl oz canned tomato soup made with low fat milk
Preheat oven to 400ºF.
Place potatoes in a medium saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until fork-tender, about 8 minutes. Drain potatoes; return potatoes to pan. Mash potatoes with buttermilk and garlic powder until smooth; season to taste with salt and pepper.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add carrots; sauté 1 minute. Remove vegetables from skillet; set aside.
Add sausage to skillet; sauté until browned, breaking up sausage as it cooks with a wooden spoon, about 5 minutes. Return vegetables to skillet; stir to combine. Add oregano, thyme and 1/4 teaspoon of black pepper; cook 1 minute. Add soup; simmer until liquid is absorbed and mixture is thick, about 2 minutes. Remove skillet from heat and spoon mixture into a 9-inch pie plate.
Spoon mashed potatoes over turkey mixture and spread into an even layer using the back of a wooden spoon.
Bake until filling is bubbly, about 25 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.
- The mashed sweet potatoes are an excellent substitute for traditional mashed spuds in this recipe but you can certainly use regular potatoes if you prefer.