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1
Preheat oven to 350F.
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2
Slice russet and sweet potatoes into 1-inch chunks.
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3
Add to a saucepan and fill with water until covered.
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4
Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing.
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5
Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces.
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6
Chiffonade pineapple sage and basil leaves into thin ribbons.
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7
NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest.
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8
It should be close.
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9
Add a tablespoon of butter to a medium skillet and melt over medium-low heat.
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10
Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper.
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11
Saute on medium-low for 10 minutes, or until celery had just lost its crispness.
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12
Set aside cooked celery in a medium-sized bowl.
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13
To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper.
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14
Increase heat to medium and cook 7 minutes or until cooked through.
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15
While the beef is cooking, strain the cooked potatoes and return to saucepan.
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16
With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika.
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17
Transfer cooked beef to bowl with celery and mix together.
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18
Pour the mixture into the bottom of a small baking dish.
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19
Then, spread the mashed potatoes on top to cover completely.
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20
Bake at 350 for 20 minutes.
