A traditional dish…with a twist.
7-oz. can chipotle chiles in adobo sauce
2 1/4 lbs. sweet potatoes, peeled and cut into 1-in. pieces
1 c. milk
1 tspn. salt
1/4 tspn. pepper
2 lbs. ground hamburger, turkey or chicken
2 c. onion, chopped
1 c. carrot, chopped
3 garlic cloves, minced
1 c. frozen peas, thawed
1/2 c. crushed tomatoes
3 T A-1 steak sauce (or something like it)
2 T tomato paste
1/2 tspn. pepper
Preheat oven to 400 degrees.
For topping…remove one chile from can and coarsely chop. Set chile and can of chiles to the side.
Place potatoes in a saucepan and cover with water. Bring to a boil and cook for 15 minutes or until tender. Drain.
Put potatoes, chopped chile, milk, 2 tspn. adobo sauce, salt and 1/4 tspn. pepper in a large bowl. Beat with a mixer on medium speed until smooth.
For filling…cook hamburger in a large pan, stirring to crumble, until cooked through. Drain fat and transfer meat to a medium bowl.
Spray pan with cooking spray. Put on medium-high heat and add carrots, onion and garlic. Saute for about five minutes or until tender.
Add beef back to pan with carrots and onion mixture. Add peas and the remaining ingredients. Heat through for about two minutes.
Spoon beef mixture into a casserole dish. Spread sweet potatoes evenly over beef mixture.
Bake for 30 minutes or until heated through.
recipe from Cooking Light