Growing up I wasn’t a fan of sweet potatoes. I wasn’t a picky eater, I mean my mom used to feed me pig’s feet and I loved them, but I don’t remember ever trying them as a kid and not liking them. I think the orange color and the sweet and savory taste kept me away. As I grew up my love of sweet and savory really grew. It reached a new high when I was pregnant with my first son. One night we were visiting my parents out in California and my college friends came over for a poker night. My mom had some old, stale glazed donuts from the grocery store. I’m not sure why but every time we get glazed donuts from the grocery store the glaze seems to stay wet. It’s really strange. Anyway…… I decided to put regular Doritos on top of the old, stale, glazed donut and IT. WAS. AMAZING! I must have really sold how amazing it was because one of my friends tried it and quickly spit it out! I still LOVE sweet and savory combinations but don’t eat the stale donuts anymore. 🙂
Sweet potatoes are such a tasty way to satisfy your sweet and savory craving and add some healthy color into your diet. The color is just beautiful and there is so much that you can do with them. They’re so versatile. You can roast them, fry them, mash them or cover them in caramel sauce and swim in them! Whoops. Maybe that’s just a dream but it’s a good one. 🙂
I was first in search for a turkey and sweet potato Shepard’s pie a few months back after boot camp and talking with my instructor. I found one but the weather in AZ got hot really, really, really fast so this didn’t sound that great at the time but the weather is cooling and I couldn’t wait to give this a try. I’ve never made a shepherd’s pie before, or even eaten one so I found a recipe. This one is inspired by this recipe from Paula Deen but I’ve made some changes to fit what I had and what my family would eat. It was so great and a fantastic comfort food for the cold nights to come. Plus, the colors are amazing!
- 2 T olive oil
- 2 T butter
- 2 1/2 lbs. sweet potatoes peeled and cubed
- 2 carrots peeled and chopped
- 2 stalks of celery chopped
- 1 large onion chopped
- 2 T chopped fresh thyme
- 2 t fresh rosemary chopped
- 2 1/2 lbs ground turkey
- 1/4 c tomato paste
- 2 T flour
- 2 T Worcestershire sauce
- 2 c chicken broth
- 4 oz. cream cheese
- 1 egg beaten
- salt and pepper to taste
- 12 oz frozen peas
- preheat oven to 375 degrees
- put sweet potatoes into a large pot and cover with water, place on heat and bring to a boil. Continue to cook until fork tender
- while the sweet potatoes cook heat a large pan over med high heat and add olive oil
- add carrots, celery and onion to the heated pan and cook until soft
- add salt, pepper, thyme, rosemary and ground turkey
- stir turkey around and cook until golden and crumbly
- add the tomato paste, flour and Worcestershire
- stir in chicken broth and simmer.
- drain the sweet potatoes and return to pot but keep off of heat
- smash until smooth with a potato masher or add to a mixer and mix until smooth with the paddle attachment
- once smooth, add in butter, cream cheese, salt and pepper
- beat the egg in a small dish and add a couple of tablespoons of the sweet potato mixture and mix to bring up the temp of the eggs
- add egg mixture into the pot of sweet potatoes and beat for a couple of minutes
- add frozen peas to the ground turkey pan
- grease a 13 x 9 baking dish and pour in the turkey mixture
- cover with the sweet potatoes in an even layer
- bake for 35 minutes and enjoy!
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