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Turkey Sweet Potato Pie

This a great family meal, that tastes like Thanksgiving dinner without the grains!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: gluten free, grain free, low carb options, paleo, primal
Servings: 12
Author: Stacey

Ingredients

  • 1 1/2 Lbs to 2 ground turkey or chopped turkey meat.
  • A pinch sea salt * optional
  • 1/4 Tsp ground black pepper
  • 2 Tsp poultry seasoning or make your own (Mix: thyme, sage, marjoram, rosemary, black pepper, and a dash nutmeg.).
  • 3 cups medium size sweet potatoes peeled and cubed, or for low carb use 3 grated or riced cauliflower, steamed.
  • 1/2 regular size banana ( weird but very good).
  • 2 Carrots peeled and grated.
  • 4 ribs of celery chopped.
  • 1 1/2 cups mushrooms chopped * optional
  • 4 tbsp melted butter divided or can use coconut oil
  • 2 tbsp sifted coconut flour or 2 tbsp softened cream cheese
  • 1 cup organic chicken stock or homemade chicken or turkey broth.
  • 1/4 tsp worcestershire sauce * optional can omit.
  • 1/2 tsp garlic powder.
  • A dash sea salt and pepper.
  • 2 tsp cayenne pepper sauce * optional
  • 1/4 cup grated cheese * optional

Instructions

  • Preheat oven to 425 F, and oil or grease a casserole dish.
  • In a deep skillet over medium high heat add ground turkey meat, poultry seasoning,sea salt, and pepper.
  • Break up meat and seasonings with a wooden spoon and brown the meat.
  • Place sweet potatoes in large stock pot and cover with water, bring to a boil, lower heat slightly, and cover pot and cook for 15 minutes until tender, or fo low carb steam or microwave riced cauliflower until soft (4 minutes), Set aside.
  • Add to ground turkey meat: grated carrots, chopped celery, and mushrooms.
  • Stir meat and veggies while cooking over medium high heat for about 6 minutes or until tender.
  • While veggies are cooking, Melt 2 tbsp coconut oil, or butter in small sauce pan overt medium heat.
  • Add 2 tbsp sifted coconut flour, or 2 tbsp cream cheese to the oil / butter sauce pan, and whisk for one minute.
  • Whisk in 1 cup chicken stock to sauce pan, and add garlic powder, dash sea salt and pepper, and Worcestershire sauce*optional.
  • Let thicken a few minutes ( coconut flour version will not get very thick, but it still works).
  • Stir chicken stock gravy mixture into turkey meat veggie mixture.
  • Turn off heat from turkey skillet.
  • Drain sweet potatoes and return to the warm stock pot ( if using cauliflower, then squeeze out moisture from steamed cauliflower pressing it, wrapped in a cheese cloth or fine mesh towel and continue to follow directions using in place of sweet potato.).
  • Add 2 tbsp coconut oil or 2 tbsp butter to sweet potatoes and melt over medium heat.
  • Add peeled sliced 1/2 banana, sea salt, pepper, cayenne pepper sauce.
  • Mash sweet potato and banana with potato masher or electric beater until combined.
  • spread turkey meat mixture on bottom of casserole dish, then top and spread with sweet potato mixture.
  • Can top with optional cheese.
  • Bake in 425 F oven for 20 minutes or until slightly browned.
  • Serve.

Notes

Nutritional Data for Low Carb, Cauliflower Version: Serving size: 1 square out of 12, Cal:169, Carbs: 6 g / Net Carbs: 3 g, Protein: 15 g, Fat; 9 g, Sugar: 3 g, Fiber 3 g
Below is the nutritional data for the sweet potato version:
Nutritiona Data for Paleo Sweet Potato Version: Servings: 1 square out of 12, Cal: 209, Carbs: 17 g / Net Carbs: 13 g, Fiber: 4 g, Fat: 9 g, Protein: 16 g, Sugar: 6 g
* all nutritional data are estimates based on the products I used*