Picadillo Pie
Picadillo is a savory-sweet Cuban stew that typically contains raisins and green olives. This healthy casserole consists of a picadillo-inspired bean filling, topped with fluffy mashed sweet potatoes.
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green chile, minced (remove seeds if you don’t like too much heat)
- 1 T ground cumin
- 1 T mild chile powder
- 2 t. dried oregano
- 1 t. cinnamon
- 1 15 oz can chopped tomatoes
- 1 c. salsa or picante sauce
- 1 c. frozen corn kernels
- 1 15 oz can kidney beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- ¼ c. raisins
- 1/c. sliced pimiento-stuffed green olives (optional)
- Salt to taste
Topping
- 3 large sweet potatoes (yams)
- 3 large russet potatoes
- Pinch nutmeg
- Pinch cayenne
- Salt to taste
Peel the sweet potatoes and russet potatoes, chop them into 1” chunks, place them in a large pot with enough water to cover, and boil until tender. Mash the potatoes in some of their cooking water, adding a pinch of nutmeg, a pinch of cayenne, and a little salt.
To make the filling, place a small amount of water in a large skillet and sauté the onion, garlic and chile until the onion begins to soften. Add the cumin, chili powder, oregano, and cinnamon, and cook, stirring, until onions are coated with spices. Add the tomatoes, picante sauce or salsa, corn, beans, and raisins, and simmer for 10 minutes to allow flavors to blend. Stir in the olives, if using, and salt to taste.
Transfer the filling to a 3-quart baking dish and spread the topping over it. Bake the casserole in a 400°F oven until top is slightly browned. Allow to stand for 5 minutes before serving.
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