There's a certain comfort found in the layers of a casserole, especially when it involves the heartiness of ground beef and the subtle sweetness of sweet potatoes. This Sweet Potato Ground Beef Casserole is a dish that I've lovingly refined over countless family dinners. The first time I assembled it, I was heavy-handed with the spices, which overpowered the natural flavors. But through trial and error, I've balanced the robustness of the beef with the mellow sweetness of the sweet potatoes, creating a harmonious dish that's both nourishing and satisfying.
Inspired by a classic shepherd's pie and my own penchant for sweet potatoes, this recipe has evolved from a simple meat and potatoes affair to a layered delight with a touch of elegance. I remember the initial version being a tad too dry, which I later perfected by adjusting the tomato paste and beef stock ratios. It's essential to respect the layering process and the cooking times to achieve that perfect casserole consistency. Now, I'm excited to share my version of this comforting classic, with personal touches that make it a standout favorite.
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Ingredients
- Lean ground beef — 1 ½ lbs
- Sweet potatoes — 3 large, peeled and sliced into ¼-inch rounds
- Yellow onion — 1 large, diced
- Garlic cloves — 3, minced
- Tomato paste — 2 tablespoons
- Beef stock — 1 cup
- Worcestershire sauce — 1 tablespoon
- Dried thyme — 1 teaspoon
- Smoked paprika — 1 teaspoon
- Frozen peas and carrots — 1 cup
- Cheddar cheese — 1 cup, shredded
- Olive oil — 2 tablespoons
- Salt and pepper — to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). This temperature is the sweet spot that allows the sweet potatoes to cook through without burning, a lesson I learned after a few too many overly caramelized edges.
- Bring a large pot of salted water to a boil. Carefully add the sweet potato rounds and cook for about 5 minutes until just tender. They should offer slight resistance when pierced with a fork. Initially, I overcooked them, which resulted in a mushy layer that didn't hold up in the casserole. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. It's important not to let the garlic brown, as it can introduce a bitter note to the dish.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, seasoning with salt, pepper, thyme, and smoked paprika. The spices should be aromatic and well incorporated into the meat. I've found that adding them at this stage helps to infuse the beef with their full flavor.
- Stir in the tomato paste and cook for 2 minutes. Then, pour in the beef stock and Worcestershire sauce, scraping any browned bits from the bottom of the skillet. Allow the mixture to simmer for about 5 minutes until slightly thickened. This creates a rich, savory base that complements the sweetness of the potatoes. In my early attempts, I skimped on the simmering, which resulted in a less cohesive flavor profile.
- Fold in the frozen peas and carrots, and remove from heat. The residual warmth will thaw them without overcooking, preserving their texture and color. I once added them too early, and they turned mushy during the baking process.
- In a greased 9x13-inch baking dish, layer half of the sweet potato rounds in an even layer. Spoon the ground beef mixture over the sweet potatoes, then top with the remaining sweet potato rounds. I've learned that this layering technique is crucial for even distribution of flavors and textures.
- Sprinkle the shredded cheddar cheese evenly over the top layer of sweet potatoes. The cheese will melt into a golden, bubbly crust that's visually appealing and adds a sharp contrast to the dish's sweetness.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are crisping up. The casserole should be heated through, and the sweet potatoes fork-tender. I've found that covering the dish with foil for the first 15 minutes prevents the cheese from over-browning, a tip that's saved many a casserole top.
- Let the casserole rest for 5 minutes before serving. This resting period allows the layers to set, making it easier to slice and ensuring that each serving holds together beautifully on the plate.
Substitutions
- Ground beef — For a leaner option, ground turkey or chicken can be used in place of beef. I've tried this when catering to friends who prefer poultry, and it's a lighter but equally tasty alternative.
- Tomato paste — If you're out of tomato paste, ketchup can be used as a substitute. It's sweeter and has added vinegar, so you may want to reduce the amount slightly to maintain the balance of flavors.
- Worcestershire sauce — Soy sauce or balsamic vinegar can provide a similar depth of flavor if you don't have Worcestershire sauce on hand. I've used balsamic vinegar before, and it adds a nice tangy twist.
Variations
- Spicy kick — For those who enjoy a bit of heat, adding diced jalapeños or a teaspoon of chili flakes to the beef mixture can provide a pleasant warmth that cuts through the richness.
- Tex-Mex twist — Incorporate a blend of cumin, chili powder, and a can of drained black beans into the beef mixture for a Tex-Mex inspired casserole. Top with Monterey Jack cheese and serve with a dollop of sour cream.
Dietary Restrictions
- Dairy-free — Use a dairy-free cheese alternative or omit the cheese altogether. The casserole will still be delicious with the savory beef and sweet potato layers.
Equipment
- Large pot
- Large skillet
- Measuring cups and spoons
- 9x13-inch baking dish
- Colander
- Wooden spoon
- Cheese grater
Storage and Reheating
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. I've found that the flavors meld and intensify, making the leftovers even more enjoyable.
- To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. This method helps retain the moisture and prevents the casserole from drying out.
Pro Tips
- Slicing sweet potatoes — Use a mandoline slicer for even sweet potato rounds. Consistent thickness is key to ensuring they all cook at the same rate.
- Browning the beef — Don't crowd the pan when browning the beef. If necessary, brown it in batches. Crowding can cause the beef to steam rather than sear, resulting in less flavor development.
- Layering — When layering the casserole, slightly overlap the sweet potato rounds like shingles. This ensures that every bite includes a bit of everything.
Sweet Potato Ground Beef Casserole Recipe for Thanksgiving
Prepare this sweet potato ground beef casserole recipe for Thanksgiving, a comforting dish with the perfect blend of flavors. Check it out!
Equipment
- Colander
- Wooden spoon
- Cheese grater
Ingredients
- 1 ½ lbs Lean ground beef
- 3 large Sweet potatoes peeled and sliced into ¼-inch rounds
- 1 large Yellow onion diced
- 3 Garlic cloves minced
- 2 tablespoons Tomato paste
- 1 cup Beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 cup Frozen peas and carrots
- 1 cup Cheddar cheese shredded
- 2 tablespoons Olive oil
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). This temperature is the sweet spot that allows the sweet potatoes to cook through without burning, a lesson I learned after a few too many overly caramelized edges.
- Bring a large pot of salted water to a boil. Carefully add the sweet potato rounds and cook for about 5 minutes until just tender. They should offer slight resistance when pierced with a fork. Initially, I overcooked them, which resulted in a mushy layer that didn't hold up in the casserole. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. It's important not to let the garlic brown, as it can introduce a bitter note to the dish.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, seasoning with salt, pepper, thyme, and smoked paprika. The spices should be aromatic and well incorporated into the meat. I've found that adding them at this stage helps to infuse the beef with their full flavor.
- Stir in the tomato paste and cook for 2 minutes. Then, pour in the beef stock and Worcestershire sauce, scraping any browned bits from the bottom of the skillet. Allow the mixture to simmer for about 5 minutes until slightly thickened. This creates a rich, savory base that complements the sweetness of the potatoes. In my early attempts, I skimped on the simmering, which resulted in a less cohesive flavor profile.
- Fold in the frozen peas and carrots, and remove from heat. The residual warmth will thaw them without overcooking, preserving their texture and color. I once added them too early, and they turned mushy during the baking process.
- In a greased 9x13-inch baking dish, layer half of the sweet potato rounds in an even layer. Spoon the ground beef mixture over the sweet potatoes, then top with the remaining sweet potato rounds. I've learned that this layering technique is crucial for even distribution of flavors and textures.
- Sprinkle the shredded cheddar cheese evenly over the top layer of sweet potatoes. The cheese will melt into a golden, bubbly crust that's visually appealing and adds a sharp contrast to the dish's sweetness.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are crisping up. The casserole should be heated through, and the sweet potatoes fork-tender. I've found that covering the dish with foil for the first 15 minutes prevents the cheese from over-browning, a tip that's saved many a casserole top.
- Let the casserole rest for 5 minutes before serving. This resting period allows the layers to set, making it easier to slice and ensuring that each serving holds together beautifully on the plate.
Notes
- Slicing sweet potatoes — Use a mandoline slicer for even sweet potato rounds. Consistent thickness is key to ensuring they all cook at the same rate.
- Browning the beef — Don't crowd the pan when browning the beef. If necessary, brown it in batches. Crowding can cause the beef to steam rather than sear, resulting in less flavor development.
- Layering — When layering the casserole, slightly overlap the sweet potato rounds like shingles. This ensures that every bite includes a bit of everything.
Nutrition
Nutrition Facts
Sweet Potato Ground Beef Casserole Recipe for Thanksgiving
Amount per Serving
Calories
408
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
89
mg
30
%
Sodium
499
mg
22
%
Potassium
1183
mg
34
%
Carbohydrates
40
g
13
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
33
g
66
%
Vitamin A
24572
IU
491
%
Vitamin C
8
mg
10
%
Calcium
216
mg
22
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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