Chicken & Sweet Potato Skillet Pie – Great Tastes of Manitoba

Ingredients

Sweet Potato Topping

5 medium (3 lbs/1.3 kg) sweet potatoes, skins on
2 Tbsp (30 mL) butter
1 cup (250 mL) ricotta cheese
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper

Filling

2 Tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ lbs. (675 g) ground chicken
½ cup (125 mL) chicken broth
½ cup (125 mL) crushed tomatoes
¼ cup (50 mL) flat leaf parsley, finely chopped
1 Tbsp (15 mL) tomato paste
½ tsp (2 mL) EACH ground cumin, coriander, cinnamon
¼ tsp (1.25 mL) cayenne pepper
1 cup (250 mL) frozen peas

Method

Preheat oven to 400 °F.
Wash sweet potatoes and prick with a fork. Place on a baking sheet. Bake in oven for 1 hour, or until potatoes yield easily and are soft when pricked with a fork. Remove from oven. Let cool.
Scoop cooked sweet potato flesh into a large bowl. Add the butter, ricotta cheese, salt and pepper. Mix with a fork until potato mixture is light and fluffy. Set aside.
In a 10 -12 ” oven-proof skillet, heat oil over medium-high heat. Add onion and cook stirring occasionally until translucent. Add garlic and cook 30 seconds.
Add ground chicken, stirring to break-up meat until browned (about 7-10 minutes). Turn heat down to medium, add broth and cook until absorbed. Add crushed tomatoes, parsley, tomato paste, cumin, coriander, cinnamon, and cayenne pepper, stir to combine. Turn down heat to low, cook an additional 5 minutes to let flavours combine. Remove from heat and stir in frozen peas.
Dollop sweet potato mixture over cooked chicken mixture and use back of spoon to spread potato to edge of skillet.
Bake in a 400 °F oven for 20 minutes, until top is golden. For a deeper golden brown, broil for an additional 5 minutes.

Tips

Option Sweet potatoes can be substituted with russet baking potatoes. Meat combination can be cooked ahead and frozen, thawed and reheated through before topping with sweet potato mixture.