sweet potato shepardess pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 630.6 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 14.8 g
- Protein: 11.1 g
View full nutritional breakdown of sweet potato shepardess pie calories by ingredient
Introduction
Root veggies strengthen and improve digestion. Always be sure to serve with plenty of raw salad leaves. Root veggies strengthen and improve digestion. Always be sure to serve with plenty of raw salad leaves.Number of Servings: 4
Ingredients
-
Preheat oven to 400F
Steam or boil sweet potatoes for 10-15 min until completely tender (save the water because the boiled water from the sweet pototoes acts as a broth or you can use a veggie stock)
Place 2 tablespoonsful (15 ml) of water in medium sized saucepan with oil, celery, garlic and onion.
Add the chopped up butternut squash and cook for a further two minutes, stirring freuqently
Add the leftover sweet potato broth or veggie broth to the stuff cooked in sauce pan and allow to simmer for 10 minutes
Add the beans, peppers, zucchini and tomatoes and simmer for another 5 minutes
Mash the sweet potatoes
Pour filling into a pie dish and top with mashed sweet pototoes,
Bake for 12 to 15 minutes until sweet potatoes start to brown.
Directions
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MANDANA.ALIA.
Number of Servings: 4
Recipe submitted by SparkPeople user MANDANA.ALIA.
