Sweet Potato Cottage Pie

Prep Time 5

Cook Time 30

Total Time 35

1 1/2 pounds North Carolina sweet potatoes about 2 large potatoes
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon finely chopped garlic 1 large clove
1 poun ground beef 90% lean
1 can 15-ounces tomato sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence divided
1/2 teaspoon salt divided
1/2 teaspoon ground black pepper
2 tablespoons margarine
1 tablespoon non dairy milk

Preheat oven to 350 degrees F. Oil a 6 to 8 cup shallow baking dish. Pierce sweet potato skins and microwave until tender, about 4-6 minutes. Cool.
In a large skillet, heat oil over medium heat. Add onion and celery cooking and stirring until tender, about 5 minutes. Add garlic. Cook and stir 1 minute. Add beef. Cook and stir until it just begins to brown.
Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil. Transfer to baking dish; spread evenly.
Scoop sweet potato from skins into medium bowl; add margarine and non-dairy milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper. With electric beater, beat until smooth; spread over meat in baking dish.
Bake until bubbly, about 20-25 minutes.