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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a medium saucepan, cook sweet potatoes and garlic, covered, in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add milk and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.
Meanwhile, cook turkey and onion in a large skillet over medium heat until meat is brown, stirring to break up turkey as it cooks. Drain, if needed. Stir in zucchini, carrots, corn and water. Bring to a boil; reduce heat. Simmer, covered, for 5 to 10 minutes or until vegetables are tender.
Add tomato sauce, Worcestershire, sage and pepper to turkey mixture; heat through. Spoon turkey mixture into a 1-1/2-quart soufflé dish or casserole, spreading evenly. Spoon mashed potato mixture in mounds on turkey mixture.
Bake, uncovered, for 20 to 25 minutes or until heated through. If desired, sprinkle with additional fresh sage before serving.