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Sweet Potato-Rice Casserole

Budget.Gourmet's picture
Sweet Potato-Rice Casserole has a far-fetched taste. The rice and potatoes gives the Sweet Potato-Rice Casserole lips smacking taste. Sweet Potato-Rice Casserole is inspired by restaurants across the world. Must catch it.
  Chopped celery 1 1⁄2 Cup (24 tbs), chopped coarsely
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Rice 2 Cup (32 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Brown sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Crushed rosemary 3⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Eggs 2 , slightly beaten
  Sweet potatoes 18 Ounce, cut in 1/2 inch pieces (1 Can, Vacuum-Packed)

1. Stir celery, onion, and rice into hot butter in a large heavy skillet; cook over low heat until rice is golden yellow, stirring occasionally.
2. 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.
3. 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.
4. Heat in a 325°F oven 20 to 25 minutes

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3033 Calories from Fat 929

% Daily Value*

Total Fat 106 g162.6%

Saturated Fat 62 g310.1%

Trans Fat 0 g

Cholesterol 664.9 mg221.6%

Sodium 5024.2 mg209.3%

Total Carbohydrates 467 g155.5%

Dietary Fiber 30.5 g122.1%

Sugars 68.8 g

Protein 56 g111.2%

Vitamin A 1532.4% Vitamin C 63.4%

Calcium 52.5% Iron 59.7%

*Based on a 2000 Calorie diet

Sweet Potato-Rice Casserole Recipe