Picadillo Pie Topped With Sweet Potato Recipes

Steps:

• Preheat the over to 350 degrees.
• Put the sweet potatoes in a pan of salted water and boil until tender, about 20 miutes. Drain well.
• Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and cook over medium heat for about 6 miutes until soft.
• Add the meat and cook, stirring constantly, for about 10 minutes or untl lightly coloured.
• Add the hot pepper, garlic, green or red pepper, tomoatoes, parsley, cumin, oregano, cloves, golden raisisn, salt and pepper and cook for 3 minutes, stirring frequently.
• Stir in the chopped olives and capers and cook for a further few mintues. Taste and adjust the seasoning. Put into a casserole dish, leaving space for the sweet potaot topping.
• Mash the sweet potatoes with the butter and mild and season with allspice. Put this on top of the picadillo and spread eveny. Place in the oven for 20 minutes or until the potoato topping starts to brown on the edges.

Steps:

• Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.