Preheat oven to 350 degrees F. Oil a 6- to 8-cup shallow baking dish.
Pierce sweet potato skins; microwave until tender about 4 to 6 minutes and cool.
In large skillet heat oil over medium heat. Add onion and celery. Cook and stir until tender about 5 minutes.
Add garlic; cook and stir 1 minute.
Add beef; cook and stir until it just begins to brown.
Stir in tomato sauce Worcestershire 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
Transfer to baking dish; spread evenly.
Scoop sweet potato from skins into medium bowl; add butter milk remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper.
With electric beater beat until smooth; spread over meat in baking dish.
Bake until bubbly about 20 to 25 minutes.
Recipe courtesy Ashley Paige Bonnema of Ashley's Kitchen and the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com).
This recipe has been added to the following public cookbooks:
Sweet Potatoes
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Heart-shaped puff pastry cookies are so easy to make, and this recipe has three different topping ideas.
ADVERTISEMENT
