Description
Sweet potatoes roast until tender while savory lamb simmers with onion, carrot, and peas in aromatic herbs. Each potato boat fills with a rich meat mixture and pillowy mash, then bakes to a golden finish.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 pound ground lamb
- 1 carrot diced
- 1 celery stalk diced
- 1/2 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 2 tablespoons butter
- 1/4 cup milk
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 400°F and place whole sweet potatoes on a baking sheet.
- Bake sweet potatoes until tender, about 45–60 minutes, then remove and let cool slightly.
- Meanwhile heat olive oil in a skillet over medium heat and sauté onion, carrot, and celery until softened, about 5 minutes.
- Add garlic and ground lamb to the skillet and cook, breaking up meat, until no longer pink.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, peas, salt, and pepper and simmer for 5 minutes.
- Slice the tops off baked potatoes and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato flesh with butter and milk, then season with salt and pepper.
- Fill each sweet potato shell with the meat mixture and top with mashed sweet potato.
- Return to the oven and bake for 15–20 minutes until lightly golden on top.
- Sprinkle with chopped parsley before serving.
Notes
- You can substitute ground turkey or beef for lamb.
- Prepare the filling a day ahead and store it covered in the refrigerator.
- For extra richness, sprinkle shredded cheddar on top before the final bake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.