2 pound orange-fleshed sweet potateos peeled and cut into 1-inch cubes 2 teaspoon kosher salt 3 tablespoon unsalted butter, melted ¼ teaspoon freshly grated nutmeg Freshly ground pepper
Fillling
2 tablespoon unsalted butter 2 tablespoon canola or other neutral oil 1 large yellow onion, about 12 oz/340 g, diced (2 cups) ¾ cup diced celery (100 g) ¾ cup peeled and diced carrot (105 g) Kosher salt 3 tablespoon all-purpose flour 1 ½ cup homemade chicken or turkey stock or canned low-sodium chicken broth (360 ml) ½ cup whipping cream, half-and-half, or light cream (120 ml) 2 ½ cup shredded roast turkey or chicken (375 g) 2 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh sage 1 tablespoon minced fresh thyme
