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- 1-1/2 pound 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 teaspoon fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black peper
- 2 tablespoons butter
- 1 tablespoon milk
- 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.