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Sweet Potato Cottage Pie


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Sweet Potato Cottage Pie


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Sweet Potato Cottage Pie

Unlike dessert pies, this pie will fulfill your appetite for a new and exciting entree.


  • Prep Time : 4-6 servings min
  • Ready Time : 4 min



  • 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 margarine
  • 1 tablespoon non dairy milk


  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 margarine and non dairy 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.


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

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