Adapted from a recipe in “The Sweet Potato Lover’s Cookbook” by Lyniece North Talmadge.
Perfect with your leftover mashed sweet potatoes from Thanksgiving, or make it with sweet potatoes prepared especially for this dish. I’ve added rutabagas to the filling. Yum.
Ingredients:
6 tablespoons unsalted butter, divided 1 diced rutabaga 1 medium onion, finely chopped 2 cloves garlic, crushed 1 pound ground beef or turkey 2 cups chopped tomatoes 1 cup chicken or beef stock 1 tablespoon chopped fresh thyme Salt and pepper Worcestershire sauce 1 tablespoon flour or cornstarch for thickening water 3 medium sweet potatoes, steamed, peeled, and mashed 1 egg yolk
Preparation:
Preheat the oven to 350°F and grease a glass baking dish.
Use a tablespoon of the butter in the bottom of a skillet to brown the chopped rutabaga, onion and garlic. Add the ground meat and cook until lightly browned, then add the tomatoes, stock and thyme and cook until the tomatoes are soft. Remove any fat. Season to taste with salt, pepper, and a little Worcestershire sauce. Remove the meat mixture to the glass baking dish. Mix the flour with a little water to make a paste to add to the cooked meat liquid to thicken. Whisk well and add to casserole dish, blending well.
Mix salt, egg yolk, and remaining butter into the mashed sweet potatoes. Spoon the sweet potato mixture over the casserole.
Bake for 25 to 30 minutes until lightly browned.