Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


  • ¼ tsp. ground cinnamon
  • ¾ oz. (¼ cup) finely grated Parmigiano-Reggiano
  • 1/3 cup coarsely chopped raisins or dried cranberries
  • Kosher salt
  • 1 large carrot, cut into ¼-inch dice (about ¾ cup)
  • 1 tsp. ancho chile powder or other pure chile powder
  • 2 tsp. chopped fresh oregano or ½ tsp. dried oregano
  • + 12 more ingredients
    • Kosher salt and
    • Freshly ground black pepper
    • 2 Tbs. unsalted butter, softened
    • 2 large sweet potatoes (about 2 lb. total)
    • 1 14-oz. can whole peeled tomatoes
    • 1-½ lb. ground beef (85% lean)
    • 1 medium onion, finely chopped (about 1-½ cups)
    • 2 medium celery stalks, cut into ¼-inch dice (about ¾ cup)
    • 2 tsp. ground cumin
    • 3 medium cloves garlic, minced
    • ½ cup whole milk
    • ½ cup coarsely chopped pimento-stuffed green olives

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil. Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes When cool enough to handle, scoop the fle...

View full recipe at Fine Cooking


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