3 Whole sweet potatoes;
-peeled, and cubed
1 c Milk
1/4 ts Ground cinnamon
1 tb Safflower oil
3 md Onions; halved, thinly slice
2 Cloves garlic; minced
1 1/2 lb Lean ground beef
1 cn (16 oz) crushed tomatoes or
-3 fresh cored tomatoes;
-coarsely chopped
2 c Cooked veggies; such as
-mashed peas, diced carrots,
-and diced green beans
1/2 c Bread crumbs
1 pk (10 oz) frozen chopped
-spinach; thawed
2 tb Apple cider vinegar
Preheat the oven to 375 degrees F. Bring a large pot of water to the boil,
add the sweet potatoes, and cook until they are fork tender, about 10
minutes. Drain the potatoes, then mash them with the milk and cinnamon. Set
aside. Pour the oil in a heavy skillet over medium-high heat. Add the
onions and cook, stirring occasionally, until soft, about 5 minutes. Remove
the onion wiht a slotted spoon to a small bowl, and set aside. Add the
garlic to the skillet and cook 2 minutes. Crumble in the ground beef; cook
until browned. Drain. Stir in the tomatoes and vegetables, then the bread
crumbs. Spoon the meat mixture into a 10-inch round baking pan. Mix the
spinach with the apple cider vinegar. Cover the meat with the spinach, and
scatter the onions on top. Spread the sweet potatoes evenly over the
casserole. Bake until the sweet optatoes begin to brown, about 30 minutes.
Cool slightly before serving to small children. 🙂
NOTES : Ryan *and* Ron loved this when Ryan was a toddler. Nostalgia
factor! If your refrigerator is filled with small amounts of leftover
vegetables, this is a delectable way to use them up. The recipe doubles or
triples well. Freeze the extra. Refrigerates well up to 4 days. If you
don’t have small children to worry about, you needn’t mash the peas, or
dice the veggies. Chopped would be fine.
Yields
7 Servings
