Sweet Potato Salsa Pie

By krystallondon

Ingredients

• Ingredients:
• 1 lb (500 g) extra-lean ontario ground beef or ground turkey
• 1 tbsp (15 mL) canola oil
• 1 cup (250 mL) coarsely chopped Ontario Onion
• 1 cup (250 mL) finely diced Ontario Carrot
• 1 cup (250 mL) grated peeled Ontario Rutabaga
• 2-3 cloves Ontario Garlic, minced
• 1/2 cup (125 mL) chopped greenhouse sweet red pepper
• 3/4 cup (175 mL) salsa or chili sauce
• 2 tsp (10 mL) paprika, smoked paprika is fabulous
• 1 tsp (5 mL) dried oregano
• Salt and pepper
• Topping:
• 2 cups (500 mL) mashed cooked Ontario Sweet potatoes
• 1 egg

Preparation

Step 1

Preparation:

Add meat to skillet; cook, stirring to break up any large pieces, until no longer pink. Drain fat, and place on a clean plate, reserve.

Add oil to the pan and sauté onions, carrots, and rutabaga until tender crisp, add garlic and red pepper and continue sautéing for 2-3 minutes or until the red pepper is slightly cooked through.

Add the meat back to the pan and mix into cooked vegetables along with salsa or chili sauce, paprika and oregano. Season to taste with salt and pepper. Set aside.

Topping:
You can microwave the sweet potato for the topping in super quick time. Just wash and pierce the skin in several places. Place on plate and microwave at High power (7 to 8 minutes for a 1 lb / 500 g sweet potato), turning once. Let stand for 5 minutes. Remove peel and mash in a medium bowl.

Beat in eggs until smooth.
Spread topping evenly over meat mixture. Bake in 400°F (200°C) oven for 20 to 25 minutes or until topping is puffed and firm to the touch yet still slightly moist at centre.

NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.