Heat oil in soup pot. Add onion, carrots, celery, apple and potato, and saute until softened, 7-10 minutes. Stir in the curry powder; cook and stir 1 minute more. Stir in the broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes. Puree the soup in a blender or food processor until smooth. Return it to the soup pot, and stir in the cream and turkey. Simmer over low heat until hot. Serve immediately. Serves 6-8. — Butterball Turkey Talk-Line

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SWEET POTATO PIE

Use your leftover sweet potatoes or yams in this pie:

3 eggs, slightly beaten

1 cup sugar

2 3/4 cups well-mashed, cooked sweet potatoes or yams

2 1/4 cups evaporated milk

1/2 cup (1 stick) butter, melted

1 1/2 teaspoons ground cinnamon

3/4 teaspoon salt (optional)

3/4 teaspoon ground ginger

1/2 teaspoon ground cloves

2 9- or 10-inch prepared deep-dish pie crusts, unbaked

Heat oven to 425 degrees. In a large mixing bowl, thoroughly beat all ingredients together. Pull out oven rack and place pie crusts on it; carefully pour in filling. Protect edges of crust with a circle of foil.

Slide the rack back in slowly. Bake 15 minutes. Reduce oven temperature to 350 degrees.

Bake until knife inserted in center comes out clean — about 55 minutes longer. Refrigerate until chilled. Serve with whipped cream, if desired. Refrigerate any remaining pie immediately. Makes two pies.

Note: The disposable, aluminum pie plate is perfect for protecting the edges of pie crusts from burning while baking.

Flatten out the top edge, cut out the bottom at about half way down the side, and invert the remaining open circle over the pie crust. — The SoulFood Cookbook

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