Holiday season is upon us! Are you making a sweet potato casserole or side dish for thanksgiving? Here is a great recipe for you to try something new this holiday.
Sweet Potato Cottage Pie: This heartwarming cottage pie is a classic for cold weather. This dish is unique in that it is topped with warm, fluffy sweet potatoes.
SWEET POTATO COTTAGE PIE
YIELD: 4 to 6 portions
1-1/2 pounds sweet potatoes (about 2 large)
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon finely chopped garlic (1 large clove)
1 pound ground beef, 90% lean
1 can (15 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons butter
1 tablespoon milk
- Preheat oven to 350°F. Oil a 6 to 8 cup shallow baking dish.
- Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool.
- In large skillet, heat oil over medium heat. Add onion and celery; cook and stir until tender, about 5 minutes. Add garlic; cook and stir 1 minute. Add beef; cook and stir until it just begins to brown. Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
- Transfer to baking dish; spread evenly. Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper. With electric beater, beat until smooth; spread over meat in baking dish.
- Bake until bubbly, about 20 to 25 minutes.
For more recipes and nutrition information, please visit www.ncsweetpotatoes.com
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