Learn how to make the best healthy Sweet Potato Shepherd's Pie in this easy dinner recipe.
Author: Chrystal Johnson
Cast iron skillet
3ounces tomato paste
¼cupfiltered watermore if needed
Fresh parsleyfor garnish, optional
3sweet potatoesscrubbed and sliced in half lengthwise
1tablespoonextra virgin olive oil
Preheat your oven to 350˚ F. Place sweet potatoes on a lightly oiled baking sheet (face down) and bake for 30 minutes.
While the sweet potatoes are roasting, it's time to prepare your vegetables. Peel and slice the carrots into bite-sized pieces then dice the onion.
Heat your cast iron skillet over medium-high heat and add ground beef, carrots, onions and peas. Use a wooden spoon to break up ground beef as it browns and continue cooking for 12-15 minutes. Once the ground beef is browned and the carrots are tender, add the tomato paste, water and spices to the pan. Stir until well combined, then allow the mixture to simmer for 5-7 minutes. Add additional water as needed to keep it from drying out. Taste and adjust the spices if necessary.
After your sweet potatoes are done baking, remove the pan from the oven and use a spoon to scoop the sweet potato insides from the skins into a bowl and smash with a fork until it's smooth and there are no more chunks. Add olive oil, chili powder and salt to the bowl of sweet potatoes and stir to combine. Remove the cast iron skillet from the heat. Spoon the mashed sweet potato onto the meat and veggie mixture in your cast iron skillet. Smooth it over the top to completely cover, then sprinkle with freshly chopped parsley for garnish (if you'd like).
Turn your oven to broil on high and place the skillet into the broiler. Remove the pan after 3-5 minutes and serve warm.