A traditional family dish transformed for Pessach using sweet potatoes instead of regular ones. This dish is enjoyed on Friday night dinners for Shabbat and incorporates distinctive flavors with a twist to accommodate the holiday.
1: Preheat oven to 350 F.
2: For the potatoes: Place sweet potatoes in a pot filled with water and bring it to a boil. Boil until a knife runs through the potato easily. Save some boiling liquid then drain.
3: Mash the potatoes using a manual potato masher. Add about 2 scoops of the reserved liquid for a smooth consistency. Add seasoning and mix.
4: For the meat: Heat a pan at medium-high heat and add oil.
5: Add minced meat and break it apart. Once partially cooked, add spices and continue breaking down until fully brown. Set aside.
6: In the same pan, fry diced onion until golden brown.
7: Start building pastel: in an oven-safe dish, layer half of the potato at the bottom. Layer the meat, then onion, then more sweet potato. Smooth out every layer and make fork designs on top.
8: Bake uncovered for 1.5-2 hours.
