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Sweet Potato Rice Casserole

Charles.Durand's picture
Ingredients
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Precooked rice 2 Cup (32 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Brown sugar 2 Tablespoon
  Salt 1 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Rosemary 3⁄4 Teaspoon, crushed
  Ground ginger 1⁄4 Teaspoon
  Eggs 2 , beaten
  Canned sweet potatoes 18 Ounce, cut into 1/ inch pieces (Vacuum Packed)
Directions

Stir celery, onion, and rice into hot butter in a large heavy skillet; cook over low heat until rice is golden yellow, stirring occasionally.
Stir in 2 cups of the chicken broth and a mixture of brown sugar, salt, pepper, coriander, rosemary, and ginger.
Cover skillet; bring mixture to boiling and cook over low heat 15 minutes, or until rice is tender; cool.
Mix eggs with remaining 1/2 cup chicken broth; blend into the rice mixture.
Add sweet potatoes and toss lightly.
Turn into a greased 2-quart shallow baking dish.
Heat in a 325°F oven 20 to 25 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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Average: 4.3 (18 votes)

2 Comments

JerryV's picture
This recipe has become a staple for our Thanksgiving dinner and always gets rave reviews from friends and family. I microwave fresh sweet potatoes (instead of canned) and ground up our freshly dried rosemary from the garden as well as pre-cook regular style rice. Yum!
Anonymous's picture
This Sweet Potato Rice Casserole does sound a good item to be included in the Thanksgiving lunch menu. I think I can make this dish in a skillet too for a slightly different taste. I'd like to use fresh vegetables but its not that always you have a garden or fresh vegetables in the garden when you really need them. So I don't mind using the canned variety from authentic brands occasionally.