Two recipes within a week using sweet potatoes? Yes! Sweet potatoes are a great winter food. I can’t get enough of them. They great tasting and great for you. The two recipes are so different that I just had to share them both. The soup recipe from “Cold Weather Comfort Food” used the sweet potatoes as a filler and flavor enhancer. This Shepherd’s Pie features sweet potatoes as the star. And they do shine in this recipe! It’s a bit different but just as good as the traditional shepherd’s pie that uses white mashed potatoes!
A new twist on an old favorite!
Sweet Potato Shepherd’s Pie (adapted from Taste of Home)
4-6 Servings; Prep time: 25 minutes; Bake time: 30minutes
- 2 large sweet potatoes
Ingredients assembled!
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1 can (15 ounces) whole kernel corn, drained
- 1 cup tomato sauce
- 1/4 teaspoon each ground cinnamon, allspice and nutmeg
- 2 tablespoons butter
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Scrub and pierce the sweet potatoes. Place them on a microwave-safe plate and microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
Brown the ground beef with the chopped onion.
Meanwhile, in a large skillet, cook the ground beef and onion until the meat is no longer pink. Drain the grease off.
Add the corn, tomato sauce & spices to the cooked meat & onions.
Add the corn, tomato sauce and spices and mix it well with the ground beef and onions. Place the meat mixture in a 2-quart baking dish coated with cooking spray and set it aside.
Scoop out the sweet potatoes.
When the potatoes are cool enough to handle, cut them in half and scoop out the pulp into a small bowl. Mash the potatoes with the butter, milk, salt and pepper.
Mash the sweet potatoes with the butter, milk, salt & pepper
Spread the potatoes evenly over the meat mixture.
Spread the mashed potatoes over the meat in the casserole dish.
At this point you can cover the casserole with a lid or aluminum foil and refrigerate it until needed. Let it come to room temperature before heating it to serve by placing it on the counter for 1/2 hour before baking or by setting it in the oven, uncovered as the oven preheats.
Bake, uncovered, at 350° for 25-30 minutes or until it is heated through.
Dig in!
Enjoy! ~Linda
Sweet Potato Shepherd’s Pie (adapted from Taste of Home)
4-6 Servings; Prep time: 25 minutes; Bake time: 30minutes
- 2 large sweet potatoes
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1 can (15 ounces) whole kernel corn, drained
- 1 cup tomato sauce
- 1/4 teaspoon each ground cinnamon, allspice and nutmeg
- 2 tablespoons butter
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Scrub and pierce the sweet potatoes. Place them on a microwave-safe plate and microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
Meanwhile, in a large skillet, cook the ground beef and onion until the meat is no longer pink. Drain the grease off.
Add the corn, tomato sauce and spices and mix it well with the ground beef and onions. Place the meat mixture in a 2-quart baking dish coated with cooking spray and set it aside.
When the potatoes are cool enough to handle, cut them in half and scoop out the pulp into a small bowl. Mash the potatoes with the butter, milk, salt and pepper.
Spread the potatoes evenly over the meat mixture.
At this point you can cover the casserole with a lid or aluminum foil and refrigerate it until needed. Let it come to room temperature before heating it to serve by placing it on the counter for 1/2 hour before baking or by setting it in the oven, uncovered as the oven preheats.
Bake, uncovered, at 350° for 25-30 minutes or until it is heated through.