Inspired by the NYT Cooking

Full share of Veggie Box sweet potatoes, peeled and cut into 1˝-inch chunks
3 tablespoons unsalted butter, diced
2 teaspoons smoked paprika
Salt and black pepper
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped (maybe one or two of last week's Veggie Box onions)
1 teaspoon ground cumin
˝ teaspoon ground cinnamon
⅛ teaspoon ground cayenne, plus more to taste
3 Veggie Box garlic cloves, minced
1 pound ground meat of your choice OR see notes below for a vegetarian alternative
1 (15-ounce) can chickpeas, rinsed
˝ cup pitted dates, chopped
3 tablespoons chopped fresh parsley, plus more for serving
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup broth of your choice

3 tablespoons unsalted butter, diced 2 teaspoons smoked paprika 3 tablespoons extra-virgin olive oil 1 large yellow onion, chopped (maybe one or two of last week's Veggie Box onions) 1 teaspoon ground cumin 3 Veggie Box garlic cloves, minced 1 pound ground meat of your choice OR see notes below for a vegetarian alternative 1 (15-ounce) can chickpeas, rinsed 3 tablespoons chopped fresh parsley, plus more for serving 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1 cup broth of your choice

Step 1
Bring a large pot of water to a boil over medium-high heat. Add the sweet potatoes and cook for 15 to 20 minutes, until fork tender. Drain, then return the potatoes to the pot and cook over medium heat for 1 to 2 minutes, until any remaining moisture has evaporated. Using a potato masher, mash the potatoes until smooth. Add the butter and ˝ teaspoon of the paprika; mix until smooth. Season to taste with salt and pepper.

Step 2
Meanwhile, heat the oven to 375 degrees and make the filling: In a large (12-inch) skillet, heat the olive oil over medium-low. Add the onion, cumin, cinnamon, cayenne and the remaining 1˝ teaspoons paprika, and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add the garlic and cook for 1 more minute.

Step 3
Increase the heat to medium-high and add ground meat. Cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes. Stir in the chickpeas, dates and parsley. Add the tomato paste and cook, stirring, until it’s incorporated, 1 to 2 minutes. Sprinkle on the flour and cook until no more flecks of flour are visible, about 1 minute. Add the broth and cook over medium-low, stirring occasionally, until the sauce thickens, 3 to 5 minutes.

Step 4
Transfer the filling to a 9-inch or other 2-quart baking dish with 2-inch sides. Dollop spoonfuls of the mashed sweet potatoes on top, covering the surface, then use a spatula to spread them into an even layer.

Step 5
Bake, uncovered, for 25 to 30 minutes, until the filling is bubbling up around the edges of the pan. To brown the top slightly, broil on high for 2 minutes, watching carefully. Cool for 15 minutes, then serve, garnished with more parsley.


Notes: For a vegetarian version, here are two ideas from the comments sections.
1. Take 1.5lbs of mushrooms, mince in a food processor. Sauté until they release their moisture and begin to caramelize. Use as you would ground meat.

2. Use lentils in place of meat, approximately 2 cups cooked (1 cup uncooked lentils will likely equal 2 cups cooked, but follow your package directions).