SWEET POTATO CHICKEN PIE

This recipe is from a Better Homes and Gardens Casserole cookbook from the late 1960’s.

INGREDIENTS

2 16 ounce cans sweet potatoes ,drained

4 tablespoons butter or margarine

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

¼ teaspoon salt

Dash pepper

½ cup chopped onion

10.5 ounce can condenses cream of mushroom soup

2 cups cooked chicken

3 ounce can mushrooms, undrained

DIRECTIONS

Melt 2 tablespoons butter. Preheat oven to 350 degrees.

Mash potatoes, beat in the melted butter, nutmeg, allspice and salt.

Line a 9 inch pie plate with sweet potato mixture to make a crust, with edges about ½ inch high.

In skilled, cook onions in 2 tablespoons butter until tender but not brown. Add soup, chicken, mushrooms and pepper. Heat, stirring occasionally.

Turn mix into potato crust. Bake at 350 degrees for 30 minutes until heated through. Make 6 servings