Marshmallows, Pecans…or Beef?

by HEAB on November 26, 2010

I hope all of my fellow Americans enjoyed their Thanksgiving, and to all of my international readers, I hope you enjoyed your Thursday. :)

CD and I kept it low key yesterday. After his 5-mile road race, he came home, and we just hung out all day. I had every intention of taking Summer to cheer for Chris while he ran with a big sign that said “Go Dad!”. However, since Summer and I slept until in until 7 AM, we didn’t make it. CD, i’m glad you had a good race, and I promise we’ll be out there cheering for you next year!

My family drove 2 hours to my aunt’s house for the Thanksgiving day meal, but with our nursing, feeding, pumping schedule, Chris and I decided to stay home and do our own thing. I really enjoyed our first Thanksgiving together as a family, and thankfully, my mom dropped off leftovers this morning so that I can get my turkey fix. In honor of the holiday, I did try out a new sweet potato recipe for last night’s dinner, and it was delicious. Some people like topping their sweet potatoes with marshmallows or candied pecans, but the HEAB household prefers its sweet potatoes with beef!

Sweet Potato Cottage Pie

Inspired by this recipe from the North Carolina Sweet Potato Commission.


3 small sweet potatoes

3 TBSP butter

1 small onion, chopped

2 celery stalks, chopped

1 garlic clove, minced

1 pound grass fed finished beef

1 can (15 ounces) tomato sauce

1 TBSP Worcestershire sauce

1/2 tsp dried thyme

1/2 tsp salt

1 TBSP heavy whipping cream


Preheat oven to 350℉. Pierce sweet potato skins and microwave until tender (about 6 minutes), and allow to cool. In large skillet, heat 1 TBSP butter over medium heat. Add onion and celery. Cook while stirring constantly until tender (about 5 minutes). Add garlic. Cook and stir for 1 minute. Add beef, stirring until it begins to brown. Stir in tomato sauce, Worcestershire, half of of the thyme and 1/4 tsp of the salt. Bring to a boil. Transfer to a greased baking dish, spreading evenly.


Cut cooked sweet potatoes into small chunks and blend together with the remaining butter (softened), remaining thyme, salt, and the cream. Blend until well combined.


I used my Vita-Mix, but you could use any blender or a hand mixer (might need to remove the potato skins first).

Spread sweet potato mixture over meat in baking dish and bake until bubbly, about 20 to 25 minutes.

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A recipe definitely worth repeating!

For dessert, enjoy some pumpkin pie a la mode, HEAB style…


Oat bran cooked in water with 1/2 cup pumpkin stirred in and topped with vanilla ice-cream and pumpkin pie spice.

Anyone else glowing orange today? 😉