Did you take advantage of the holiday sale on sweet potatoes and buy too many for the Thanksgiving feast? Or are you like me and always have sweet potatoes around to whip up a quick side dish of mashed sweet potatoes or roasted vegetables? Either way, if you have leftover sweet potatoes, try this recipe for Sweet Potato Cottage Pie from North Carolina Sweet Potatoes. It’s a healthy take on Shepard’s Pie. You could also used ground venison or turkey to make this recipe even healthier!
Sweet Potato Cottage Pie
Recipe courtesy of North Carolina Sweet Potatoes
- 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.
Picture courtesy of South Carolina Sweet Potatoes and used with permission.