Sweet Potato Shepard Pie

My daughter did a pinterest, "thing-ah-meh-gig" yesterday on La Cocina.
The recipe of the day that showed was Sweet Potato Shepard Pie.
Yep, It is made today and waiting to be eaten.
Did a couple changes, as all good cooks should do.
Used chicken instead of ground beef.
Chicken was cubed and sauteed with sofrito.
Sorry, at The Cordon Bleu, the Britts never seasoned their foods.
I bought a whole chicken, deboned the breast. I then used the bones for the broth below.
Save the dark meat for another dish,

1 # chicken broth, cubed
2 T olive oil
1 T sofrito
1 carrot, diced
1 c corn kernel
5 cloves of garlic
1 medium onion, diced
1 parsnip, diced
1 t rosemary chopped
1 c spinach
1 1/2 # sweet potato, peel, chopped
1 1/4 c chicken broth, divided
2 T  flour
1/8 t paprika
salt & pepper to taste
1/2 c milk, 1%
2 T sour cream, fat free
1 t cinnamon

Cook potatoes with garlic till tender, drain and put aside
Saute chicken in 2 T of oil with sofrito, add garlic cook one minute
Add carrots, parsnip, and 1 cup broth, cook 10 minutes
Add spinach rosemary, s&p, corn, flour blend well
Simmer 5 minutes.
Divide into 6 dishes or in a 9x 13 pan

In a bowl put sweet potatoes,
paprika, milk, sour cream and cinnamon.
Divide on top of 6 dishes.
Bake for 25 minutes
Put under broiler to brown lightly, about 1 minute - optional-