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Sweet Potato Shepherd’s Pie
Courtesy of Yves Veggie Cuisine Makes 4-6 servings

1-1/2 pounds sweet potatoes, peeled and chopped 2 tablespoons soft, non-hydrogenated margarine 1/4 teaspoon fresh ground pepper 2 teaspoons Spectrum Canola Oil 1 (340-gram) package Yves Veggie Cuisine Veggie Ground 1 green pepper, chopped 2 cloves garlic, minced 1 tablespoon all-purpose flour 1 cup Imagine Low Sodium Organic Vegetable Broth 1 cup combined Yves Veggie Cuisine sweet peas, Yves Veggie Cuisine whole kernel Golden Corn and carrots

Preheat oven to 400 degrees. In pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside. In a nonstick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes. Stir in flour and cook, stirring, for 1 minute. Add stock to skillet; bring to a boil. Add peas, corn, carrots, and remaining ground pepper. Spread mixture into 8-inch square baking dish. Spread mashed potato over top. Bake for about 15 minutes or until bubbly around the edges.