Cheesy, sweet potato casserole that's packed with complex carbs and protein!!

RECIPE:
2 medium sweet potatoes diced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
2 teaspoons rosemary *dried/crushed
1 lb. lean ground beef
1 medium yellow onion diced white onion also works
1 14.5 oz can vegetable broth about 2 cups see note below
½ cup whole milk
1 & ⅓ cup instant rice *white or brown
2 cups light shredded cheddar cheese
2 teaspoons parsley
Preheat oven to 400°F. Peel and dice sweet potatoes into 1 inch cubes.
Place potato chunks in a 9 x 13" casserole dish, drizzle with olive oil and sprinkle with salt, pepper, garlic powder and rosemary. Place baking dish in the oven and roast sweet potato cubes for 30 minutes.
Meanwhile, place a large skillet on medium-high heat and add ground beef. Break apart with a spoon and stir until completely browned. (*If you use a higher fat content beef, drain excess fat before adding diced onion in step 4).
Add diced onion to the browned hamburger meat and sauté for 3-5 minutes until it becomes soft and translucent.
Remove casserole dish from the oven after 30 minutes have passed. Add broth, heavy cream, instant rice and sautéed beef/onion mixture. Stir well and use your spoon to pat mixture evenly into the dish. Cover with foil and return to the oven for 15 minutes.
After 15 minutes, remove foil and top the casserole with shredded cheese. Return to the oven (uncovered) for about 10 more minutes.
Allow casserole to rest and cool for 10-15 minutes. Add parsley flakes, plate and enjoy!

8 Servings:
5 points each
246 calories
8g fat
20g carbs
22g protein
YouTube Video: https://youtu.be/MFfHHouIRAs
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