Sweet Potato Shepherd's Pie |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
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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! Ingredients:
1 large sweet potato |
1/2 pound ground beef |
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 |
Directions:
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.
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.
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.
4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 2 servings.
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