Sweet Pastel

Pastel has been in my family for as long as I can remember. It’s the tradition, at my parents’ house, to have this dish every Friday night dinner for Shabbat.

Lately, I had an idea to use sweet potatoes instead so that we can eat it slightly different on Pessach. Besides, we eat regular potatoes in every shape and form during Pessach week, so I wanted to change it up😝

Potato:

• 4 sweet potatoes, peeled and diced

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp oregano

• 1/2 tsp black pepper

• 1 tbsp maple syrup
  

• 1/4 cup mayo

Meat:

• 1 tbsp oil

• 1 lb minced meat

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp salt

• 1 onion, diced small

DIRECTIONS:

1. Preheat oven to 350 F.

2. For the potatoes: Place your sweet potatoes in a pot filled with water. Bring it to a boil. Let it boil until knife runs through the potato easily. Save some of the boiling liquid then drain.

3. Mash potatoes using manual potato masher. Add about 2 scoops of the reserved liquid. Consistency needs to be smooth. Add seasoning and mix.

4. For the meat: heat a pan at medium high heat. Add oil. Add meat and break apart.

5. Once partially cooked, add spices and continue breaking down until fully brown. Set aside.

6. In that same pan, fry diced onion until golden brown.

7. Start building pastel: in a oven safe dish, layer half your potato at the bottom. Layer the meat, then the onion, then more sweet potato. Make sure to smooth out every layer. Make fork designs on top.

8. Bake, uncovered, for 1.5-2 hours.

For full video, click here.

Enjoy,

Guila