Sweet Potato Pie

by tgiffitness on April 23, 2013

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I did it! I went two weeks (17 days to be exact) without going to Costco! We spend entirely too much money on food and something had to be done about it. So two weeks ago, I vowed not to go to any grocery store until we had eaten all of the food in our fridge.

When my husband got up Saturday morning, he went down to the kitchen, set his frying pan on the stove, added a little oil, and went to the fridge in search of the eggs. Unfortunately for him, what he found was a completely empty fridge with the exception of 2.5 english cucumbers and 2 bell peppers. That’s when he decided that we were going to Costco! We could have been a little crafty and lasted one more day, but a fridge without eggs is not acceptable in our house!

Before we left, I made sure to make a list of the meals that we would like to have over the next two weeks, and the ingredients that I would need to buy in order to make them. When doing this, it is important to pick meals that have some shared ingredients to save money, and prevent waste. This is super important if your buying your fruits and vegetables at Costco because everything there is super-sized.

Two Week Meal Plan:

Here is a list of the meals that we have planned, and the perishable ingredients that are required. The rest of the ingredients can be frozen and kept for longer than two weeks, so when planning your meals, make sure to account for the fresh fruits and vegetables first. You’ll notice that there are not 14 recipes in this list. Many of these recipes will make more than one meal, and not every week will work out as planned. When we have finished the 5 dinner recipes from this list, I will take a quick inventory of our remaining perishables and come up a new plan. By next week, who knows what I’ll be craving? In my opinion, rigid plans don’t work, but not having a plan at all is much worse!

Sweet potato and ground turkey pie

  • Sweet potatoes
  • Green beans
  • Bell peppers
  • Celery

*This sweet potato pie made 8 servings and lasted the two of us three days.

Baked sweet potato and zucchini slices

  • Sweet potato
  • Zucchini

*We bought two zucchinis at Walmart when we were looking for pots to transplant our fresh herbs. I usually buy my zucchinis at Costco, but they didn’t look very good this trip, and I had only planned on using them for one recipe, so buying more than two would be wasteful.

Cold quinoa salad

  • Cucumber
  • Bell peppers

Chicken thighs, wild rice and green beans

  • Green beans
  • Bell peppers

Tomato and cucumber sandwiches

  • Cucumber
  • Tomatoes

*We got our tomatoes at Walmart as well. I have never boughten tomatoes from Costco because we would never eat that many tomatoes before they went bad, they’re kind of expensive, and they’ve never really looked that great when we’ve been there. I hate going to multiple grocery stores, so I’ll only buy tomatoes if I already happen to be at another store. In the summer, I am sure we’ll have hundreds of tomatoes growing in our garden, so we won’t have to worry about this.

Loaded sweet potatoes

  • Sweet potatoes
  • Bell peppers

Green smoothies

  • Oranges
  • Cucumber
  • Spinach
  • Celery

Wasting Food?

If you find yourself throwing out the same foods week after week, try to come up with a few ways to make sure you eat them before they go bad, buy less of those foods, or maybe try a different vegetable this week. Here are three veggies in our fridge, that will need a little extra attention this week.

Green beans – Our sweet potato pie barely made a dent in our bag of green beans. In order to finish them, we’ll have to eat quite a few green beans as snacks.

Bell Peppers – We have 7 bell peppers in our fridge. I will have to dice and freeze 3 of them to keep them from going bad.

Spinach – You can put spinach in just about anything, and yet I always seem to have some leftover at the end of the week. I really don’t like picking out the rotten leaves, so this week I will be putting double the spinach in all of my smoothies.


  • 3 sweet potatoes – mashed
  • 1 pound extra lean ground turkey
  • 1 cup onions – diced
  • 1 cup green beans – diced
  • 1 cup red pepper or carrots diced*
  • 1/3 cup celery – diced
  • 1 (341 ml) can corn – drained
  • 1 can tomato paste
  • 1 tbs minced garlic
  • 1 tbs honey
  • 1 tbs chili powder
  • 1/2 tbs oregano
  • 1/2 to 1 tsp salt – divided
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Cheese or panko bread crumbs – optional*


  • Normally I would have used diced carrots in this recipe. We didn’t happen to have any at the time, but we did have a red pepper that was on its way out, so I decided to use it instead.
  • I don’t actually know how much cheese we used for this recipe. What I do know is that  I used half the cheese my husband wanted me to use. The cheese is really more of a decoration than anything else. Don’t feel as though you need to smother your pie in cheese, in fact, you don’t need to use cheese at all. Leave it plain, or add panko bread crumbs for a crispy crust.


  • Clean, peal and chop sweet potatoes into large chunks.
  • Boil a pot of water and add sweet potatoes
  • Allow sweet potatoes to simmer until they have softened and are easy to mash
  • Drain sweet potatoes and transfer them to a large bowl.
  • Using a potato masher, mash the sweet potatoes until they are free of any lumps
  • Stir in salt (1/4 to 1/2 tsp) and 1/2 tsp black pepper
  • Set the sweet potatoes aside.
  • Heat a large frying pan or wok on medium heat
  • Add the diced onions and ground turkey to the frying pan and sauté until the turkey is almost fully cooked
  • Add the beans, peppers, celery, corn, tomato paste, honey, garlic, oregano, chili powder, and 1/4 to 1/2 tsp salt. Mix well.
  • Continue to cook until the vegetables have softened

  • Preheat your oven to 400º F
  • Transfer the turkey and vegetables to a large baking dish (9” x 13”), and spread into an even layer.
  • Spread the sweet potatoes evenly over the turkey and vegetables
  • Lightly sprinkle cheese on top of the sweet potatoes, then dust with paprika.
  • Place the baking dish in the center of your oven and bake for 20 to 25 minutes
  • Let cool for 5 minutes before serving.


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