Sweet Potato Shepherd’s Pie
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 2 servings.
As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! —Tanya Marcketti, Golden, Colorado
Ingredients
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1 large sweet potato
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1/2 pound lean ground beef (90% lean)
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1/4 cup chopped onion
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1 can (8-3/4 ounces) whole kernel corn, drained
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1/2 cup tomato sauce
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Dash each ground cinnamon, allspice and nutmeg
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1 tablespoon butter
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1 tablespoon 2% milk
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
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2.
Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside.
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3.
When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture.
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4.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts
1-3/4 cups: 493 calories, 17g fat (8g saturated fat), 86mg cholesterol, 912mg sodium, 58g carbohydrate (26g sugars, 10g fiber), 28g protein.
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