How to make Sweet potato shepherd’s pie

This recipe shows how versatile sweet potato is.

Sweet potato sheperd's pie

The filling of this pie is delicious but the star of the show is definitely the sweet potatoes.


1 large sweet potato

1/2 pound lean ground beef (90% lean)

1/4 cup chopped onion

1 can (8-3/4 ounces) whole kernel corn, drained

1/2 cup tomato sauce

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.



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