Contributed by: NAPSA
Sweet Potatoes Update A Comfy Classic
(NAPSA) - For 200 years and more, a one-dish meal of seasoned beef and mashed potatoes has been known as cottage pie. Like any classic, it's ready for an update-and a sweet-potato topper does the job.
Most of the nation's sweet potatoes are cultivated in North Carolina's fertile fields and are available year-round. Given this fact, it's appropriate that our prize-winning cottage pie recipe comes from Ashley Bonnema, whose Ashley's Kitchen blog is described as "Southern tradition meets genuine Midwestern values."
Preheat oven to 350 F.
Oil a 6- to 8-cup shallow baking dish. Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool.
In large skillet, heat oil over medium heat. Add onion and celery; cook and stir until tender, about 5 minutes. Add garlic; cook and stir 1 minute. Add beef; cook and stir until it just begins to brown. Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
Transfer to baking dish; spread evenly. Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper. With electric beater, beat until smooth; spread over meat in baking dish.
Bake until bubbly, about 20 to 25 minutes.
Serving Size: Makes 4 - 6 Servings
Nutritional Information: Per Serving: 386 calories, 34 g carbs, 6 g fiber, 14 g sugar, 15 g fat. Diabetic exchanges: 1.26 starch, 1.75 vegetable, 3.45 lean meat, 1.79 fat.
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