Close
Ingredients
| sweet potatoes: 17 oz |
| unsalted butter: 1 Tbl (melted) |
| unsalted butter: 2 Tbl |
| onions: 1 |
| ground chicken: 2 cups |
| soup - mushroom with beef stock: 10.75 oz |
| frozen peas: 10 oz |
| ground sage: 1/2 tsp |
| black pepper: 1/2 tsp |
Sweet Potato-Topped Chicken Stew
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.
3. 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.