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Tex-Mex Sweet Potato Casserole #Blogtober

 Sweet potatoes are layered with a delicious Tex Mex meat sauce, in this hearty casserole.




Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge.


My kids just stared liking sweet potatoes about 2 yrs ago. Before then, I was the only one who ate them, so I never really cooked with them. Once they started stealing some of my sweet potato fries and eventually ordering them for themselves, I knew I could try experimenting with sweet potatoes at home. 

This recipe came about one day, when I had sweet potatoes that desperately needed to be used up, but I had taken stewing beef out to thaw. Since I'm not a fan of ground beef, I thought of making a chili and adding the sweet potatoes to it. The kids don't really like chili, but like Tex-Mex flavours, so I decided to make some sort of sweet potato lasagna, layering in a sauce very similar to chili. The beef turned out so tender and we all enjoyed this very much. Hearty, spicy with a sweet undertone; this casserole is a great healthy Tex Mex meal.





Tex-Mex Sweet Potato Casserole


2 Tbs olive oil
3/4 of a pound lean stewing beef
1 C yellow sweet pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1- 28 oz can diced tomatoes
1 Tbs chili powder
2 1/2 tsp cumin
5-7 shakes of hot sauce (I used Frank's Red Hot)
1 tsp salt
fresh ground pepper
2 large sweet potatoes, thinly sliced
1 C marble Cheddar cheese, shredded
green onion for garnish
sour cream to serve

Heat the olive oil in a large skillet over medium high heat, until it begins to ripple. Add in the beef and cook until browned on all sides; about 2-3 minutes. Add in the peppers, onion and garlic. Cook 2 minutes until onions begin to soften. Add in the diced tomatoes, chili powder and cumin, hot sauce (use as much or as little as you'd like) and season with salt and pepper. Reduce heat and simmer until mixture becomes thick, about 20-30 minutes. 

Preheat oven to 350 degrees F. Grease a 9x13 inch casserole dish.

Start layering the sweet potato slices in the bottom of the dish, making sure the bottom is completely covered. Spread half the meat mixture over top and top with a second layer of sweet potatoes. Spread with the remaining meat mixture and top with a final layer of sweet potatoes. Sprinkle with shredded cheese, cover with foil and bake for 45-50 minutes; until potatoes are easily pierced by a fork. Remove foil and let rest 10 minutes before serving. Top with green onion and serve with sour cream, if desired.


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Comments

  1. This looks so delicious, Cindy. I think it would be a good way to persuade someone who thought they didn't like sweet potatoes that they did! That said, we love them, and I hope to try your recipe soon. Thank you for being a part of the Hearth and Soul Link Party Community. I’m featuring this wonderful comfort food post at the party this week. Hope to ‘see’ you there! Take care, stay well, and I wish you a wonderful week!

    ReplyDelete
    Replies
    1. Thank you so much for the feature, April! See you soon!

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