• 1 1/2 pounds:North Carolina sweet potatoes (about 2 large)
• 1 tablespoon:olive oil
• 1 cup:chopped onion
• 1/4 cup:chopped celery
• 1 teaspoon:finely chopped garlic (1 large clove)
• 1 pound:ground beef, 90% lean
• 1 can:(15 ounces) tomato sauce
• 1 tablespoon:Worcestershire sauce
• 1 1/2 teaspoons:fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
• 1/2 teaspoon:salt, divided
• 1/2 teaspoon:ground black pepper
• 2 tablespoons:butter
• 1 tablespoon:milk

Preparation

1. Preheat oven to 350 degrees F. Oil a 6 to 8 cup shallow baking dish. Pierce sweet potato skins; microwave until tender, about 4-6 minutes; cool. In large skillet, heat oil over medium heat.
2. 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.
3. 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.
4. 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.
5. Bake until bubbly, about 20-25 minutes.

Tips

Per serving: 386 calories, 34 g carbohydrates, 6 g fiber, 14 g sugar, 15 g fat

Diabetic exchanges: 1.26 starch, 1.75 vegetable, 3.45 lean meat, 1.79 fat

Contributed by: North Carolina Sweet Potato Commission