Sweet Potato Sheperd's Pie

Ingredients:

• 1 lb. sweet potatoes OR 45 oz. canned, unsweetened yams or sweet potatoes in water, rinsed
• 1/2 cup skim milk
• 1/2 tsp. ground cinnamon or nutmeg
• non-stick cooking spray
• 1 medium onion (any color), chopped
• 1 bell pepper (any color), seeded, chopped
• 1 lb. extra-lean, fat-free, ground turkey (95%-99% lean)
• 1/2 tsp. dried thyme or basil
• 16 oz. frozen vegetable medley (like green beans, corn, and peas) or whatever is on sale, thawed
• 1 cup low-sodium beef broth
• 2 tsp. cornstarch

Directions:

1. Preheat the oven to 400° F.
2. Wash and peel sweet potatoes. Chop into 1-inch pieces.
3. Add to a large pot and cover with water. Bring to a boil over high heat. Cook until potatoes are very tender, about 12 to 15 minutes. Drain in a colander.
4. Return sweet potatoes to pot. Add milk, cinnamon, or nutmeg. Mash with a fork or potato masher until smooth.
5. Spray large pan with cooking spray. Add chopped onion and bell pepper and cook over medium-high heat until softened, about 5 minutes. Add meat and thyme, cooking until done, about 5 more minutes.
6. Add vegetables, beef broth, and cornstarch, stirring to combine. Cook a few minutes until sauce has thickened. Remove from heat.
7. Add beef mixture into an 8- or 9-inch baking dish. Spread the sweet potatoes evenly on top of the beef and vegetables. Cook in oven until entirely heated, about 15 minutes.

This recipe is from the American Heart Association. To view this recipe and others, click HERE.

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