Go Back

Southwest Sweet Potato Shepherd's Pie

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 large sweet potatoes peeled and cubed
  • 3 tablespoons butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 1 can 14 oz diced tomatoes, drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup shredded cheddar cheese divided

Method
 

  1. Preheat oven to 375°F. Boil sweet potato cubes in salted water for 15-20 minutes until very tender. Drain and mash with butter and milk until smooth. Season with salt and pepper and set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 6 minutes. Add garlic and cook for 1 minute more.
  3. Add black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, and cayenne if using. Stir well and cook for 5 minutes until heated through. Season with salt and pepper.
  4. Stir half of the shredded cheese into the bean mixture. Transfer to a 9x13 inch baking dish and spread evenly.
  5. Spread the mashed sweet potatoes over the top of the filling, using a spatula or fork to create peaks. Sprinkle remaining cheese on top.
  6. Bake for 25-30 minutes until heated through. Turn on the broiler for the last 2-3 minutes to lightly brown the peaks of the sweet potato topping. Let cool for 5 minutes before serving.