Moroccan Sweet Potato Pie
The warm, aromatic spices of Moroccan cuisine combine with healthy ingredients in this robust dish reminiscent of a shepherd’s pie…
Servings Prep Time
6 15minutes
Cook Time
Servings Prep Time
6 15minutes
Cook Time
For the stew
For the topping
  1. Preheat oven to 400 degrees (375 degrees convection bake).
  2. To a large pot or dutch oven, add ground turkey and olive oil. Over medium high heat, break up turkey, and cook until browned.
  3. Meanwhile, cover sweet potatoes with water. Add salt. Bring to a boil and simmer until tender. Turn off heat.
  4. Add onion and garlic to browned ground turkey. Cook until onion is translucent and mixture is fragrant. Add cumin, allspice, and paprika. Stir and cook until spices are completely incorporated.
  5. Add zucchini and bell pepper. Stir and cook 3-5 minutes until they start to soften.
  6. Add diced tomatoes, chick peas, cranberries, lemon juice (zest the lemon first!), and cilantro.
  7. Stir to combine. Cover. Simmer gently while you mash the sweet potatoes – 5 to 10 minutes.
  8. Drain cooked sweet potatoes. Return to the pot. Add cinnamon and lemon zest. Mash thoroughly with a potato masher or immersion blender.
  9. Add coconut creamer* or other liquid until soft and creamy. Taste and season with salt and pepper.
To finish:
  1. Divide stew among 6 large ramekins. Top with a generous scoop of sweet potato mash. Spread over the stew. Drizzle with a bit of olive oil (optional), and sprinkle with paprika. Bake 30 minutes (24 minutes convection) until edges begin to firm and crisp.
  2. Garnish with chopped cilantro.
Recipe Notes

Nutrition Information
Serving size: ⅙ Calories: 503 Fat: 14 g Carbohydrates: 65 g Protein: 31 g

* You will want to zest the lemon prior to squeezing the juice for the stew so that you have it for the sweet potatoes.

** I like coconut creamer in this dish because of the reduced fat and calories. It provides the creamy texture I love from half n half. You may substitute milk, almond milk, half n half, or even broth.

This dish works for vegan/vegetarian diets. Omit the ground turkey, and add an additional 2 cans of chick peas. For vegan diets, use almond milk or coconut creamer.

You can substitute dried cherries, currants, raisins, or golden raisins for the dried cranberries.

You can substitute ground lamb or ground beef for the ground turkey.

You can substitute eggplant for the zucchini. Be creative.

Image and recipe reprinted with permission from