Sweet Potato Shepherd's Pie

by Jen Redfearn

2 large sweet potatoes, peeled and cut into 2-inch chunks
2 3/4 tsp. salt
3 Tbsp. butter
1/4 c milk
pinch cayenne pepper
1 onion, chopped
2 cloves garlic, chopped
1 tsp. cumin
1/4 tsp. cinnamon
1 1/2 lbs. lean hamburger
1 can (14 1/2 oz.) black beans, red or pinto beans, rinsed and drained
1/4 c ketchup
1 Tbsp. honey
1/4 tsp. pepper
1 plum tomato, chopped

In a large saucepan, cover potatoes with cold water. Add 2 tsp. salt and bring to a simmer. Cook until very soft, about 10 minutes. Drain and return potatoes to pan. Stir in 2 Tbsp. butter and milk, pinch of salt and cayenne pepper. Mash. Set aside.

Preheat oven to 425 degrees. In pan brown onion, stir in garlic. Add cumin, cinnamon and beef and cook. Stir in black beans, tomato, ketchup and honey and season with 3/4 tsp salt and pepper. Cook 5 minutes longer and spread evenly in a 10-inch pie plate or 1 1/2 quart casserole dish. Spread sweet potatoes on top and bake 20-25 minutes or until potatoes are browned and meat is bubbling.