Post a Recipe We love DIY projects and home design at Remodelaholic, but we also adore recipes. We want to start sharing some seriously delicious recipes once a week in addition to continuing to highlight our most recent and greatest remodeling efforts. We’re still remodelaholics, so enjoy the recipes and remember that.

The finest meal for the cooler months of fall, winter, and spring is sweet potato shepherd’s pie! The very best? Making it is very simple.

To say that our to-do lists are full would be an understatement given how busy this time of year is around here with all the celebrations, dinner parties, gifts, games, and out-of-town visitors and family. They are actually so stuffed that cooking dinner has fallen to the wayside. As a result, I decided to press the reset button and come up with some quick, easy, and crowd-pleasing recipes that could be prepared even on the busiest of days.

However, I also wanted the dishes to be seasonally appropriate as the harvest season is currently in full swing and I want to make the most of the delectable vegetables that we can.

Consequently, that is how this sweet potato shepherd’s pie was created. This recipe is tasty, simple to make, and packed with flavor. Additionally, it makes excellent use of the abundance of sweet potatoes that are currently taking over local farmer’s markets and stores.

The fact that this is okay for the weekend is, however, the absolute best thing for me. This recipe may be prepared quickly even if you have a very busy schedule, a ton of things to do, and little time to cook. This is partly because the majority of the time is hands-off time.

Additionally, feel free to play around with the fillings! Although I firmly believe that using sweet potatoes is the best option, feel free to also include some of the ingredients that you already have in your cupboard or refrigerator. Why? The sweet potato shepherd’s pie made from this recipe is so wonderful that you can fill it with all of your weird leftovers and still enjoy it.

Print Recipe Sweet Potato Shepherd’s Pie

One tablespoon of flour Potato, one 1 tablespoon warm milk 10 grams of butter a sweet potato and a tablespoon of dried thyme one shredded carrot sliced onion 1 clove of garlic corn in cups mozzarella cheese in a cup Parmesan cheese in a cup garnish with rosemary INSTRUCTIONS Set the oven to 350°F. Potato and sweet potato should be washed and peeled. salted water to a boil, add the corn, and simmer for 4 minutes. Remove the water. The potatoes and sweet potatoes should be placed in a pot with water halfway up the sides, covered, and simmered for 20 minutes at medium heat. With a potato masher, mash the potato, then stir in the butter, milk, salt, flour, and mozzarella cheese. Divide the chopped sweet potato into portions for the filling and the garnish. Pour a thin layer of olive oil into a frying pan over medium heat and add the onion and garlic. until caramel has formed, stir. Sweet potato, carrot, corn, and thyme are all added; the mixture is stirred and cooked for 5 minutes. With a spoon, distribute the potato mixture over the bottom of the iron skillet. Top with the parmesan cheese. Bake it in the oven for 20 minutes, or until the cheese begins to become brown. Garnish with the remaining sweet potato and rosemary after removing from the oven. Enjoy after serving. ADDITIONAL DELICIOUS RECIPES TO TRY:

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