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Mash the sweet potatoes, beat in 2 tablespoons of melted butter, nutmeg, allspice, and salt. Line a 9 inch pie plate with sweet potato mixture, building up the edges about 1/2 inch thick. In a skillet cook the onion in 2 tablespoons of butter until tender but not brown. Add the soup, chicken, mushrooms, and a dash of pepper. Heat, stirring occasionally. Turn the mixture into prepared sweet potato crust. Bake at 350ºF. for 30 minutes or until heated through. Makes 6 servings
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