Tater Tot Hotdish

Tater tot hotdish is one of those foods one would probably not make for dinner guests and I'm not sure why. Why are hotdishes, casseroles and goulashes never publicly recognized?? I have never seen them on a menu, my collection of cookbooks  is bare of any mention, and I have never been served a hotdish while at someone else's house. This leads us to making the same casseroles that our mothers and grandmothers made before us. Well, I love making them and I love eating them. Meat, potatoes and vegetables all cozied and baked together. It would be perfect for guests since it can be assembled and refrigerated until ready to bake.
I usually make this tater tot hotdish with a frozen vegetable mix, but the last couple of times I've use fresh vegetables and they make a world of difference. Tonight's star was a sweet potato - hearty, slightly sweet and a wonderfully vibrant orange. This meal is perfect for dinner and the leftovers make for an anticipated lunch the next day.
Tater Tot Hotdish
1 lb. ground beef
1 sm. onion, chopped
1 lg. sweet potato, peeled, and chopped
1 c. peas
1 clove of garlic
salt and pepper
1 can cream of mushroom soup
1/3 c. half and half
3 Tbs. ketchup
2 Tbs. Worcestershire sauce
3 c. tater tots
In a large pan, brown ground beef, drain and set aside. Coat pan in olive oil and add sweet potato, onion, garlic, salt/pepper and cook over medium heat until potato is tender (about 5 minutes). Add meat back to the pan and stir in peas, soup, half and half, ketchup, and worcestershire sauce. Place mixture in a baking dish and top with tater tots. Sprinkle with salt and pepper and then bake at 375 for 45 minutes or until tots are golden brown.
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