Sweet Potato Shepherd's Pie Ingredients 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces 1/4 cup fat free milk 2 oz cream cheese 1 pound ground turkey 1 medium onion, chopped 1 cup chopped carrots 1 cup frozen corn 1/4 cup water 1 (8 ounce) can tomato sauce 2 tablespoons Worcestershire sauce 1/4 teaspoon ground black pepper shredded cheese Directions Preheat oven to 375 degrees F. In a medium saucepan, cover sweet potatoes with water and cook, covered, for 15 to 20 minutes, or until tender; drain. Gradually add milk and cream cheese, mashing with a potato masher to make potato mixture light and fluffy; cover and keep warm. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is brown, stirring with a wooden spoon to break up turkey as it cooks; drain, if needed. Stir in carrots, corn, and water; bring to a boil and reduce heat; simmer, covered, for 5 to 10 minutes, or until vegetables are tender. Add tomato sauce, Worcestershire sauce, and pepper to turkey mixture and heat through. Divide turkey mixture among 4 ungreased, 10-ounce ramekins; spoon mashed sweet potato mixture over turkey mixture. Top with shredded cheese. Bake, uncovered, for 20 to 25 minutes, or until heated through. Serve immediately.