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Sweet Potato Rice Casserole

Charles.Durand's picture
  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)

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

Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2214 Calories from Fat 921

% Daily Value*

Total Fat 105 g161.2%

Saturated Fat 61.7 g308.4%

Trans Fat 0 g

Cholesterol 664.9 mg221.6%

Sodium 5592.2 mg233%

Total Carbohydrates 286 g95.5%

Dietary Fiber 20.1 g80.5%

Sugars 74.8 g

Protein 40 g79.3%

Vitamin A 972.5% Vitamin C 87.3%

Calcium 43.3% Iron 92.7%

*Based on a 2000 Calorie diet


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Sweet Potato Rice Casserole Recipe