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Sweet Potato Shepherd's Pie

 Sweet Potato Shepherd's Pie
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
2 ServingsPrep: 25 min. Bake: 25 min.


  • 1 large sweet potato
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup tomato sauce
  • Dash each ground cinnamon, allspice and nutmeg
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Scrub and pierce sweet potato; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 10-12 minutes or until tender,
  • turning once.
  • 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.
  • 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.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Yield: 2 servings.

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Sweet Potato Shepherd's Pie (continued)

Nutritional Facts: 1 serving (prepared with reduced-fat butter) equals 404 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 900 mg sodium, 42 g carbohydrate, 6 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.