2 large sweet potatoes, peeled and cut into chunks
4 tablespoons (57 g) unsalted butter, divided
2 lbs. (900 g) ground beef
1 tablespoon (8 g) cumin
1 tablespoon (8 g) chili powder
2 1/2 teaspoons salt (16 g), divided
5 green onions, thinly sliced, 2 tablespoons dark green tops reserved
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup (175 g) frozen corn
1 can (14 oz., 400 g) diced tomatoes
1/2 cup milk
1 cup (100 g) shredded cheddar, divided
Preheat oven to 375° F. Grease a 9" x 13" baking dish with 1 tablespoon butter.
Place sweet potatoes in a pot and cover with cold water. Boil, reduce heat to low and cook for 30 minutes.
Meanwhile, brown ground beef in a large skillet, breaking up with a wooden spoon until no longer pink. Add cumin, chili powder and 2 teaspoons salt and cook for 1 minute.
Stir in green onion and bell peppers and cook for 2-3 minutes.
Remove from heat and add corn, tomatoes and 1/2 cup cheddar cheese. Pour into prepared baking dish.
When potatoes are tender, drain and mash with remaining 3 tablespoons butter, 1/2 teaspoon salt, and milk. Spread over meat mixture. Sprinkle top with cheese and reserved green onion.
Bake for 45 minutes, until browned on top and bubbling.