Savory Southwestern Sweet Potato Pie

Family-Friendly Mild

Smoky, Sweet Paprika, Cumin, Oregano, Onions and Garlic, these Savory Southwestern seasonings pair amazingly well with Sweet Potatoes. If you haven’t tried them together yet, you’ve just gotta! Spice up the seasoning mix with a pinch of Cayenne or keep it family-friendly mild as it is. The combination is truly delicious.

Shepherd’s Pie with a Twist

This Southwestern twist on a Shepherd’s Pie circumstantially came about out of necessity one day while preparing a meal for a friend. Originally planned as a deconstructed Sweet Potato Bar, there was suddenly a need for the meal to be postponed!

With the ingredients already purchased and my calendar packed, a freezer meal became necessary. From there, the “Savory Southwestern Sweet Potato Pie” was born! I cooked and layered the Southwest seasoned ingredients and topped them with fluffy mashed Sweet Potatoes. Turns out this nutritious, adaptable, all-in-one dish is a delightful crowd pleaser.

Save this recipe for when you have a bit of time on your hands. It is not difficult, but the steps do add up. Served with a fresh Green Salad it is most certainly “company worthy” fare.

Print

Savory Southwestern Sweet Potato Pie

Layered and assembled much like a Shepherd's Pie, this all-in-one Southwest seasoned dish is sure to please.

Course Main Dish

Cuisine Southwestern

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Servings 10 portions

Ingredients

Southwestern Seasoned Ground Meat

• 1 Tablespoon olive oil
• 1 whole Onion chopped small
• 6 cloves Fresh Garlic minced
• 1 1/2 teaspoons Sweet Paprika
• 1 1/2 teaspoons Smoked Paprika
• 1 1/2 teaspoons Cumin
• 1/2 teaspoon Dried Leaf Oregano
• 2 pounds Fresh Ground Pork or Beef, or combination of the two
• 1 1/2 teaspoon Salt
• 1 teaspoon Ground Black Pepper

Additional Ingredients

• 2 cans Trader Joe's Cuban Black Beans or Ranch Style Beans drained
• 1 16 ounce bag Frozen Cut Sweet Corn
• 6 large Sweet Potatoes rinsed and baked
• 1 teaspoon Salt
• 2 Tablespoons Butter
• 1 cup Grated Mexican Mix Cheese
• 1/4 teaspoon Black Papper
• 1/2 teaspoon Smoked Paprika

Toppings

• Sliced Avocado
• Fresh Heirloom or Grape Tomatoes halved

Instructions

1. Wash and trim Sweet Potatoes for baking. Bake in a 425-degree oven for approximately 45 minutes until they are fork tender.
2. While Sweet Potatoes are baking, chop Onions, mince Garlic and add to a heavy skillet with the Olive Oil. Saute until beginning to brown. Add Ground Meat. Chop up Meat to small pieces
   
3. Add both Paprikas, Cumin, and Oregano along with Salt and Pepper. Cook Meat until done. Spoon off excess fat.
   
4. Once Sweet Potatoes are baked, remove from oven to cool. Collect all other ingredients. If serving the same day, keep the oven hot but turn down to 400 degrees.
   
5. In a 10x14, 4-quart casserole dish or same capacity foil pan, spray with pan spray and begin layering ingredients starting with drained Cuban or Ranch Style Beans.
   
6. Add frozen Corn.
   
7. Add cooked Southwest Seasoned Ground Meat.
   
8. Peel and fork mash the Sweet Potatoes. Add Salt and Butter. Mix together well and spoon large spoonfuls on top of Meat. Gently spread the Sweet Potatoes out to cover the Meat without disturbing the layers.
   
9. Top the Sweet Potatoes with Mexican Mix Cheese. Dust Cheese with Smoked Paprika and Black Pepper.
   
10. Can be sealed up and labeled for the freezer at this point if needed.
11. If serving the same day, bake at 400 degrees, loosely tented with foil for approximately 30-35 minutes until hot and bubbly. Remove foil and bake 10 minutes to lightly brown Cheese.

Recipe Notes

I highly recommend serving with sliced Avocado or prepared Guacamole along with halved Grape Tomatoes or better yet, diced summer Garden Tomatoes! Enjoy!!

Label for the freezer as follows:

Preheat oven to 400 degrees. From the freezer, remove cover and tent loosely with foil. Bake for 1 1/2 hours or until Pie is hot and bubbly. Remove tented foil and bake 10-15 minutes more.