Smoky, spicy chipotle chiles and adobo sauce cut the sweetness of the sweet potato topping. If you prefer, you can use Yukon gold potatoes or regular baking potatoes instead.
1 (7-ounce) can chipotle chiles in adobo sauce
2 1/4 pounds peeled sweet potatoes, cut into 1-inch pieces
1 cup 2% reduced-fat milk
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 pounds ground sirloin
2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/2 cup crushed tomatoes
1/4 cup chopped fresh parsley
3 tablespoons steak sauce (such as A-1)
2 tablespoons tomato paste
1/2 teaspoon cracked black pepper
How to Make It
Preheat oven to 400°.
To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.
This is on my list of favorite all time recipes. In fact, we are having a dinner party competition tomorrow tonight where it will be featured as the main course. I fully expect to take home the prize.
Don't let the chipoltle and adobo scare you. Not too spicy. Its just the right amount of smoky flavor!
Just wonderful! Great spice and smokiness from the chipotle, without being too spicy. The sweet potatoes were a fun alternative to regular potatoes, and the filling was so warming and savory. I would make this again and again.
Made this exactly as written and we loved it! It is a fun twist on a classic and has become a fall favorite. We put it together in 4 small casserole dishes and froze them for quick dinners on busy nights.
I do this a little different, but still good. I use ground turkey (to make it a bit healthier), then I add cajun powder to the sweet potatoes versus the adobe. Like I said, solid recipe. We like it, and make it when we're in the mood.
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