Sweet Potato-Topped Chicken
17 ounce can sweet potatoes, drained
1 tablespoon butter, melted
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
2 cups chopped cooked chicken or turkey
1 10 3/4 ounce can can condensed cream of mushroom soup
1 10 ounce package frozen peas and carrots
1/2 teaspoon dried sage, crushed
1/2 teaspoon freshly ground black pepper
In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth. Beat in the 1 tablespoon melted butter. Set aside.
In a large skillet, heat the 2 tablespoons butter over medium heat. Add onion; cook for 4 to 5 minutes or until tender. Stir in chicken, soup, peas and carrots, and sage. Cook and stir until bubbly.
Spoon mashed sweet potatoes into six mounds on top of chicken mixture. Simmer, covered, about 10 minutes or until heated through. Sprinkle with pepper. Makes 4 servings.