| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 cups cooked, mashed sweet potatoes
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/3 cup evaporated milk
- 1/4 cup Swanson® Chicken Stock
- 1 small onion, minced (about 1/4 cup)
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 3 cups cubed cooked turkey
- 3 tablespoons water
- 1/4 cup chopped walnuts (optional)
- Chopped fresh parsley
Instructions
- Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring.
- Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring.
- Bake at 350 degrees F for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
- You can substitute chicken for the turkey.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 270 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 79 mg |
| Sodium | 484 mg |
Reviews
I’m dying to try this recipe but nowhere in the directions does it say where to add the evaporated milk. Obviously, you add it to the soup and Turkey mixture. I’m just a little leery of a recipe that doesn’t tell you where to add key ingredients.