Easy Sweet Potato Ground Beef Casserole (Print version)
An easy sweet potato ground beef casserole with tender roasted potatoes, savory beef, instant rice, and melted cheddar. Bakes in one dish and feeds a crowd.
# Ingredients:
For the sweet potato base
01 -
2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 -
1 tablespoon extra virgin olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1/4 teaspoon garlic powder
06 -
2 teaspoons dried rosemary, crushed
For the beef and rice layer
07 -
1 lb (450 g) lean ground beef (93/7)
08 -
1 medium yellow onion, diced
09 -
1 (14.5 oz / 410 g) can vegetable broth, about 2 cups
10 -
1/2 cup (120 ml) heavy cream
11 -
1 1/3 cups instant white or brown rice
12 -
2 cups (200 g) shredded cheddar cheese
13 -
2 teaspoons dried parsley, optional, for topping
# Instructions:
01 -
Toss the cubed sweet potatoes with olive oil, salt, pepper, garlic powder, and rosemary. Spread in a 9 x 13-inch casserole dish and roast at 400°F for 30 minutes.
02 -
Cook the ground beef in a large skillet over medium-high heat, breaking it up until no pink remains. Add the diced onion and sauté until soft and translucent, 3 to 5 minutes.
03 -
Pour the vegetable broth, heavy cream, uncooked instant rice, and beef mixture over the roasted sweet potatoes. Stir well and pat into an even layer.
04 -
Cover the dish tightly with aluminum foil and bake for 15 minutes, until the rice has absorbed most of the liquid and is tender.
05 -
Remove the foil, scatter the shredded cheddar over the top, and return the casserole to the oven uncovered. Bake for about 10 minutes, until the cheese is melted and bubbling.
06 -
Let the casserole rest at room temperature for 10 to 15 minutes. Sprinkle with dried parsley if desired, then scoop and serve.
# Good to know:
01 -
Rest 10-15 minutes before serving so the casserole sets.
02 -
Use certified gluten-free broth and rice if needed for a gluten-free meal.