Mashed sweet potatoes centered by mashed gold potatoes with pecan and baked in a stuffing pie crust, this sweet & gold mashed potato pie is a great side dish for Thanksgiving. 

First time I heard of the word “turducken”, I asked what it was. As soon as I was told the answer, I wished that all English words could make sense like that!

“Turkey” + “Duck” + “Chicken” = “Turducken” …Duh!

If you are not in the US, you might know turducken as the Three Bird Roast. I can’t say much about this dish as I haven’t had it yet. However, by imagination, it could be either epic or terrible. I am not sure if I am ready for making one yet, especially when I saw people taking the turducken idea way too far like this, my jaw was literally dropped onto the ground. I was very skeptical…

Until I received an email from one of the editors from, the site I have been contributing as well as learning about homemade western cuisine from. The editor asked me if I could create a turducken side dish for Thanksgiving by somehow combining mashed sweet potatoes, mashed potatoes, and stuffing. I immediately fell in love with the idea because not only it sounds interesting, but this will take me one step close to the real turducken feast I have imagined.

So, here’s my take on to this amazing idea – mashed sweet potatoes with pecans centered by perfectly mashed potatoes in a stuffing crust. Sounds good? I wish I could come up with a cool name like “turducken” for this three-layer side dish. But, you get the idea and you wonder how to make this Sweet & Gold Mashed Potato Pie. Let’s take a look at the cooking steps.

For the crust, some hot water and melted butter are enough to make the stuffing form into a pie crust easily. You can even do the mixing directly in your pie pan. I tried to bake the crust for 20 minutes at 350ºF first before adding the mashed potatoes, then bake again. The twice-baked crust turned out extra crisp. If you prefer a super crispy crust, I suggest you do the same. If not, prepare everything and bake once. The result is way beyond acceptable. 🙂 By the way, the stuffing crust can totally be used as a quiche crust. It’s gonna save you a lot of time.

For the two types of mashed potatoes, you don’t have to handle them separately until mashing time. Leave the skin on when you boil the potatoes. Place gold potatoes at the bottom of your saucepan and sweet potatoes on top as the latter are fast to cook. When the potatoes are tender, you will be able to peel the skin right off while rinsing them under cold water one piece by one piece. Put peeled sweet potatoes and gold potatoes in two separate bowls; add milk, butter, and seasoning separately; mash well.

At this point, you might wonder how the heck you can place the mashed sweet potatoes right in the center of the pie without mixing with the mashed gold potatoes and make that perfect circle in the middle. Well, I have got a trick to show you. The secret is to isolate the mashed sweet potatoes by putting them in a shallow round container.

Then you place the container upside down into your prepared pie pan. Now you can safely add the mashed gold potatoes without worrying about getting it all messed up. Once the mashed gold potatoes are pressed down into the stuffing crust nicely, simply lift the container in the middle, HUZZAH! Your mashed sweet potatoes are beautifully set in the center. Use a spoon to press it down and smoothen the surface.

This mashed potato pie has a great fall color and the perfect aroma for your holiday table. The three layers of color also bring you three different flavors with fluffy mashed sweet potatoes with nutty pecans, creamy and well seasoned mashed potatoes, followed by a turkey-flavored crust.

Whether you will be dealing with three birds or one bird, or no birds at all for Thanksgiving, I truly hope this Sweet & Gold Mashed Potato Pie can stand strongly to make your special day a remarkable one. 🙂 I hope you enjoy it. You may also find the recipe on

Happy holidays and stay safe!

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Sweet & Gold Mashed Potato Pie

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: pie, side dish, Thanksgiving
  • Cuisine: American
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Mashed sweet potatoes centered by mashed gold potatoes with pecan and baked in a stuffing pie crust, this sweet & gold mashed potato pie is a great side dish for Thanksgiving.


Units Scale
  • 1.5 lbs gold potatoes
  • 8 oz sweet potatoes
  • 1 (6-oz) package turkey-flavored stuffing mix
  • 6 tablespoons butter, divided
  • 3/4 cup hot water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup pecan halves, roughly chopped
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons milk, divided
  • salt and pepper to taste


  1. Rinse and roughly chop gold potatoes and sweet potatoes into cubes. If your gold potatoes are small, don’t even bother chopping.
  2. In a medium saucepan, place gold potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes).
  3. In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust.
  4. When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the edge of each potato piece. The skin should come right off. Place gold potatoes and sweet potatoes in two separate bowls.
  5. Now, preheat oven to 350ºF.
  6. Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well.
  7. In the gold potato bowl, add nutmeg, 4 tablespoons milk, 2 tablespoons butter, a pinch of salt and pepper. Mash until well blend.
  8. Scoop mashed sweet potatoes into a shallow small bowl or a glass; put it upside down in the center of the pie pan; add mashed gold potatoes around it and press it to the bottom of the pie pan and smoothen the surface with the back of a spoon.
  9. Once the mashed gold potatoes are in place, carefully remove the shallow bowl by pulling it out, leaving the mashed sweet potatoes in the middle. Use the back of a spoon to arrange it nicely. Top with a few more pecan halves.
  10. Bake for 45 minutes and enjoy!


  • Serving Size: 6

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.