• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Peel, then cut sweet potatoes into 1-inch pieces.
• To a large pot, add sweet potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered 10-12 min, until fork-tender.
• Drain and return potatoes to the pot, off heat. 

• Meanwhile, using a strainer, drain and rinse beans.
• Thinly slice green onion, keeping white and green parts separate.

• Heat a large oven-proof pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey and yellow onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains and veggies are softened.** (TIP: If you don't have an oven-proof pan, use a large non-stick pan, then in step 5, transfer filling to an 8x8-inch baking dish [9x13-inch for 4 servings].)

• To the pan, add Tex-Mex paste, Cream Sauce Spice Blend and tomato sauce base. Cook for 1 min, stirring often, until toasted. 
• Add 1/4 cup (1/2 cup) water, corn, beans, green onion whites and beef stock powder. Cook for 5-6 min, stirring occasionally, until sauce thickens slightly. Season with pepper.  

• Meanwhile, mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
• Top filling with mashed potatoes, spreading evenly to cover. 
• Sprinkle cheese over top.
• Broil in the middle of the oven for 3-5 min, until cheese is melted and golden.
• Let rest for 5 min before serving.

• Divide pie between plates.
• Sprinkle with remaining green onions.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey and onions. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.