Sweet Potato Mushroom Leftover Turkey Casserole

Ingredients

• 1/4 lb bacon, cut into half inch slices
• 1 large yellow onion, peeled and chopped
• 2 cups roughly chopped leftover (cooked) turkey meat (light and/or dark meat)
• 3 to 4 cups of mashed cooked sweet potatoes or garnet yams (from about 2 large sweet potatoes)*
• 1 lb of sliced cremini or button mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups (6 ounces) grated Gruyere cheese
• 20 saltine crackers
• 4 Tbsp butter, divided, plus more to grease the baking pan
• *To cook the sweet potatoes, peel them, slice them into 1-inch thick disks, toss with some olive oil, place them in a single layer in a roasting dish covered with foil and roast them at 400°F for 20 minute or until fork tender. Or you can pierce the whole unpeeled sweet potatoes with a fork all over, wrap in foil and roast at 350°F for an hour or until fork tender. Or, you can peel and chop them and boil them until tender. Then mash.

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