Peel and chop up the sweet potatoes and place them in a dutch oven filled with water.

Boil the cut sweet potatoes in salted water for about 20 minutes.

While the potatoes are boiling, brown–well, turkey doesn’t turn brown, it’s more like gray–the turkey with the onion until all the pinkness is gone from the meat and the onions are translucent.

Add the poultry seasoning, sage and salt and pepper as they cook.

After the turkey is finished cooking, add the peas and carrots and let them simmer until the potatoes are done.

Drain the potatoes in a colander.

Add half the stick of butter in the pot that the potatoes were in and add the potatoes on top.

Stir with a fork breaking up the potatoes as you go, and the butter melts.

Add 1/4 cup of pineapple to the meat and the rest to the sweet potatoes.

Stir in the pineapple with the fork.

Pour the sweet potatoes on top of the turkey mixture.

Cut the rest of the butter and place it on top.

Bake the shepherd’s pie in a 350-degree oven for 20 minutes.

Let rest for 10 minutes and serve.