Here’s 3.14…reasons why I love you all:

1. You challenge me to make new and exciting things
2. You post amazing recipes on your own blogs
3. You help form one of the most vibrant blog communities on the web (go vegans!)
.14. You don’t care that I use sweet potatoes in every recipe.

So without further ado, Southwestern Sweet Potato Shepherd’s Pie for Pi Day on Sunday. I hope you enjoy pie in all it’s wonderful sweet and savory forms tomorrow, and I hope that you’re having a wonderful weekend!

Southwestern Sweet Potato Shepherd’s Pie

3 medium-large sweet potatoes, peeled and cut into equal sizes
3 tbsp Earth Balance
1/4 c soy milk (or any nondairy milk)

2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1 1/2 tsp chipotle powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1/2 tsp coriander
1/4 tsp nutmeg
1/2 tsp black pepper
1 c carrots, peeled and chopped
2 large portobello caps, cleaned and cut into equal sizes, or 1.5 c chopped mushrooms
1 large tomato, chopped
1 c corn
1 15 oz can black beans, drained

In a saucepan, boil the sweet potatoes in water until tender. Remove from heat and mash with the Earth Balance and soy milk. Set aside.

Preheat the oven to 375 degrees F.

In a skillet (or dutch oven), saute the onions and carrots in the vegetable oil over medium heat for 5-7 minutes until tender. Add the garlic, saute for 1 minute until fragrant.

Add the spices and saute for 30 seconds, until fragrant. Deglaze the pan with a splash of water and the mushrooms and saute for another 5-7 minutes until they release their juices and begin to cook through. Add the tomato, corn, and beans and cook for 2 minutes more. Add more salt and pepper if necessary. Remove from heat.

If using a dutch oven, simply spread the mashed sweet potatoes on top. If using a casserole dish (8″x8″), transfer the vegetable mixture to the casserole, then spread the sweet potatoes on top.

Bake for 30 minutes, until bubbly. Remove from oven and let cool for 5 minutes before serving.

Serves 5-6.