Meat & Sweet Potato Pie

This meat and sweet potato pie flips the script on a traditional pie by using seasoned ground beef as the crust instead of pastry. Press the spiced meat mixture into a pie plate, fill it with silky mashed sweet potatoes sweetened with brown sugar and cinnamon, and bake until everything is set and golden.

The allspice and nutmeg in the beef shell give it a warm, almost Jamaican-patty quality that plays off the sweet potato filling beautifully. That sweet-savory contrast is what makes this unusual pie so addictive.

Spreading the sweet potato filling all the way to the edges seals the meat crust so it holds its shape and doesn’t shrink away from the dish during baking.

Pro Tips

• Refrigerate the meat crust before filling it. Cold beef firms up and holds the filling better during baking.
• Mash the sweet potatoes thoroughly so the filling is smooth and even. Lumpy filling bakes unevenly and won’t pass the knife test.
• A squeeze of lemon juice in the sweet potato mixture balances the brown sugar sweetness and keeps the flavor from going one-note.
• Test doneness with a knife in the center. It should come out clean with no wet filling clinging to it.

Variations

• Use ground turkey or lamb instead of beef for a different flavor profile.
• Add a pinch of cayenne to the meat crust for a spicy kick.
• Top with mini marshmallows during the last 5 minutes of baking for a Thanksgiving-style finish.