Ingredients

• 2 lbs sweet potatoes, cut into thirds with skins on
• 2 tbs butter
• Salt and pepper
• 2 tablespoons canola oil
• 1 small onion, chopped
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 lb ground pork (spicy or mild)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup fresh or frozen peas
• 1/2 cup frozen corn kernels, thawed

Instructions

1. Add the sweet potatoes to a large pot of cold salted water and bring it to a boil. Boil for 20 minutes, until fork tender. Drain and set aside to cool slightly. When cool to the touch, remove the skins, which should slide off easily. In a bowl (or the same pot), add the sweet potatoes, butter, and salt and pepper to taste. Mash with a potato masher or with a mixer.
2. Preheat oven to 400F.
3. While the sweet potatoes are cooking, prepare the filling. Place the oil into a 12-inch saute pan and set over medium high heat. Once the oil is hot, add the onion and carrots and saute for about 3 to 4 minutes. Add the garlic and stir. Add the ground pork, salt, and pepper and cook no longer pink, breaking up the pieces as it cooks.
4. Sprinkle the meat with the flour and toss. Add the tomato paste, chicken broth, Worcestershire, smoke paprika, cumin, and cayenne and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for about 5 to 10 minutes until the sauce is thickened slightly. It may already be a little thickened already.
5. Add the corn and peas to the pork mixture and spread evenly into a 9.5 inch glass pie dish. Top with the mashed sweet potatoes, sealing around the edges to prevent any spillage. Place on a parchment lined sheet pan on the middle rack of the oven and bake for 25-30 minutes until the sweet potatoes begin to brown. Cool for about 10 minutes before serving.