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Ingredients
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1-1/2 pounds
sweet potatoes (about 2 large)
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1 tablespoon
olive oil
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1 cup
chopped onion
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1/4 cup
chopped celery
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1 teaspoon
finely chopped garlic (1 large clove)
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1 pound
ground beef, 90% lean
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1 can
(15 ounces) tomato sauce
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1 tablespoon
Worcestershire sauce
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1-1/2 teaspoons
fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
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1/2 teaspoon
salt, divided
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1/2 teaspoon
ground black peper
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2 tablespoons
butter
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1 tablespoon
milk
Directions
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Preheat oven to 350°F.
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Oil a 6 to 8 cup shallow baking dish.
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Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool.
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In large skillet, heat oil over medium heat.
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Add onion and celery; cook and stir until tender, about 5 minutes.
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Add garlic; cook and stir 1 minute.
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Add beef; cook and stir until it just begins to brown.
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Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
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Transfer to baking dish; spread evenly.
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Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper.
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With electric beater, beat until smooth; spread over meat in baking dish.
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Bake until bubbly, about 20 to 25 minutes.
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