Ingredients

• 1.5 pounds sweet potatoes , peeled and chopped
• 2 tablespoons soft , non-hydrogenated margarine
• 0.25 teaspoons fresh ground pepper
• 2 teaspoons Spectrum® Canola Oil
• 1 , 340 gram
• 1 green pepper , chopped
• 2 cloves garlic , minced
• 1 tablespoon all-purpose flour
• 1 cup Imagine® Low Sodium Organic Vegetable Broth
• 1 cup combined , Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In pot of boiling water, cook potatoes for about 15 minutes or until tender.
3. 3 Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
4. 4 In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
5. 5 Stir in flour and cook, stirring, for 1 minute.
6. 6 Add stock to skillet; bring to a boil.
7. 7 Add peas, corn, carrots, and remaining ground pepper.
8. 8 Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
9. 9 Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Nutrition per serving