Creamy sweet potato bake

This sweet potato and ground beef casserole turns the classic shepherd's pie into a more vibrant, subtly sweet version. The melt-in-your-mouth sweet potato paired with savory beef creates a perfect balance under a delicious layer of melted cheese.

I make this casserole every fall when sweet potatoes are at their peak. The first time I served it to my traditional family, I was nervous, but now they ask for it regularly—even those who usually avoid veggies.

Ingredients

• 800 g sweet potatoes: they bring sweetness and a bright orange color to the dish—pick firm ones with no soft spots
• 400 g ground beef: preferably with 5% fat content for the right balance
• 1 onion: forms the essential flavor base of the dish
• 1 garlic clove: adds flavor without taking over
• 10 cl cream or milk: makes the mash super smooth
• 80 g grated cheese: like Swiss or Gruyère that browns nicely
• 1 tablespoon olive oil: for cooking the meat
• Salt and pepper: season to your taste
• Mixed herbs or mild paprika: optional but gives more character
• Nutmeg: optional but works wonderfully with sweet potato

Step-by-Step Instructions

Making the mash:

Peel and chop sweet potatoes into equal-sized chunks for even cooking. Boil them in salted water or steam for about 15-20 minutes. Check if they're done by inserting a knife tip—it should slide in easily. Drain well then mash while gradually adding warm cream for a silky texture. Season with salt, pepper and a sprinkle of grated nutmeg to enhance the natural sweetness.

Cooking the meat:

Heat olive oil in a large pan over medium heat. Add finely chopped onion and cook for 3-4 minutes until clear. Toss in minced garlic and cook another 30 seconds until fragrant but not burnt. Add ground beef, breaking it up with a wooden spoon. Cook for 7-8 minutes, stirring often until meat browns and liquid evaporates. Season well with salt and pepper.

Putting it together:

Preheat your oven to 180°C/350°F conventional heat. Spread the beef mixture evenly in a 20x30 cm baking dish. Gently cover with sweet potato mash, smoothing the surface with a spatula. Sprinkle plenty of grated cheese over the top for a nice golden crust.

Final baking:

Bake in the middle of the oven for 20-25 minutes. The top should be nicely golden and slightly bubbling at the edges. For a more intense browning, place under the broiler for 2-3 minutes, watching carefully to avoid burning the cheese. Let it sit for 5 minutes before serving so flavors settle and portions cut more cleanly.

Sweet potato really makes this dish special. In my home, this casserole has become a Sunday night winter tradition. I especially love when I pull it from the oven and the aroma fills the kitchen, instantly creating a cozy feeling even on the coldest days.

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Storage Tips

This casserole keeps well in the fridge for 2-3 days in an airtight container. To reheat, pop it in the oven at 160°C/320°F for about 15 minutes to bring back the cheese's crispness. Skip the microwave as it makes everything soggy and less tasty. You can also freeze individual portions for up to 2 months. Thaw in the fridge overnight then warm in the oven for best results.

Possible Variations

For a lighter option, swap cream for Greek yogurt or quark and go with reduced-fat cheese. Vegetarians can replace beef with cooked lentils or a mix of mushrooms and rehydrated textured soy protein. For an exotic twist, add a teaspoon of curry powder or cumin to the sweet potato mash.

Serving Ideas

This casserole works as a meal on its own but goes well with a simple green salad dressed with a light vinaigrette to balance the richness. For a special occasion, pair with a fruity red wine like Beaujolais or Pinot Noir that matches perfectly with the sweetness of the potatoes and the beef flavor.

Frequently Asked Questions

→ Can I swap sweet potatoes for something else?

Of course! You can sub in regular potatoes or other root veggies like parsnips for a different taste.

→ Can this be made ahead of time?

Yep! Prep it, cover it, and pop it in the fridge. Reheat in the oven when you’re ready to eat.

→ What cheeses work best on top?

Try mozzarella, cheddar, gruyere, or even a mix for extra cheesiness.

→ How do I keep the beef tender?

Stir in a spoonful of tomato sauce or a splash of broth while cooking the meat to keep it juicy.

→ What spices can I add for extra flavor?

Sprinkle in a bit of paprika, curry powder, or your favorite herb mix to spice it up.