Picadillo Pie Topped with Sweet Potato
Savor the comforting fusion of savory and sweet with this Picadillo Pie Topped with Sweet Potato—an inventive spin on the classic shepherd's pie. This hearty dish layers a bold and flavorful picadillo filling, featuring ground beef, green olives, raisins, and warming spices like smoked paprika and cinnamon, beneath a creamy, golden blanket of mashed sweet potatoes. Perfectly seasoned and baked to perfection, this sweet-and-savory pie is an easy crowd-pleaser that’s ready in just one hour, making it a fantastic option for weeknight dinners or cozy family gatherings. Serve it warm, optionally garnished with fresh cilantro, and watch this unique dish quickly become a household favorite. Keywords: picadillo pie, sweet potato mash, ground beef recipes, savory and sweet, family dinner ideas.
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) sweet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 14 ounces (1 can) diced tomatoes
- 2 tablespoons tomato paste
- 0.33 cup green olives, sliced
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the sweet potatoes into chunks. Boil them in a large pot of salted water for 15-20 minutes, or until fork-tender.
Drain the sweet potatoes, and mash them with butter, milk, and a pinch of salt until smooth. Set aside.
While the sweet potatoes cook, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and green bell pepper. Cook for another 2-3 minutes until fragrant and softened.
Add the ground beef to the skillet. Cook for 6-8 minutes, breaking it apart with a spoon, until browned and cooked through.
Stir in the diced tomatoes, tomato paste, green olives, raisins, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Let the mixture simmer for 5-7 minutes to allow the flavors to meld.
Transfer the picadillo mixture to a greased 9-inch pie dish or baking dish. Spread it out evenly.
Top the picadillo with the mashed sweet potatoes, spreading it out smoothly to cover the filling completely.
Bake the pie in the preheated oven for 20 minutes, or until the top is lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 75.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3881 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
