Sweet Potato Pastoral Pie
The directions may sound a bit lengthy, but truly this whips up in no time. It is a great way to use extra sweet potatoes or feel free to substitute mashed potatoes (mind you, sweet potatoes trump Russets when it comes to nutrition!)
1 pound Brussels sprouts, roasted
2 tablespoons olive oil, divided
3 medium sweet potatoes, cooked
1 pound ground chicken breast
1 medium onion, diced
1 clove garlic
2 cups sliced mushrooms
1/2 medium red bell peppers
1/2 medium yellow bell pepper
1/2 cup broth
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 cup almond milk
1/2 teaspoon salt and pepper
Preheat oven to 375. Rinse brussels sprouts and remove outer leaves. Trim the bottom and slice each sprout in half. Drizzle one tablespoon of oil and about 1/8 teaspoon of salt and pepper over the sprouts. Toss well to coat. Spread brussel sprouts on a baking sheet and bake for about 25 minutes. In the same oven, add the sweet potatoes. Remove the sprouts from oven and set aside. Allow the sweet potatoes to cook another 20 minutes or until they are very soft in the center. Remove and allow to cool. Reduce oven to 350.
Heat a large skillet or Dutch oven over medium high heat. Add one tablespoon olive oil, chicken breast, onion, and garlic. Stir until chicken is cooked through. Remove chicken from skillet to a separate bowl.
Add mushrooms, and peppers to skillet. Return heat to medium high and cook until mushrooms and peppers begin to wilt, about 5 to 7 minutes. Stir often or you’ll risk burning the vegetables.
Return ground chicken and onion mixture to the skillet along with roasted brussels sprouts. Add broth, spices, and stir until well combined.
Scoop out the flesh from the sweet potatoes and whip together with a spoon or fork. Add almond milk and a dash of salt and pepper.
You can prepare one larger “pie” or you can use smaller ramekins for individual servings. Coat the inside of the preferred dish(es) with cooking spray. Place chicken and vegetable mixture about 3/4 of the way to the top and then top with whipped sweet potatoes.
Bake pie(s) for about 25 to 30 minutes.
Per Serving: 189 Calories; 6g Fat (1g Sat); 5g Protein; 31g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 175mg Sodium.