Tuesday, July 1, 2014

Ground Beef & Sweet Potato Bake

High winds and intermittent rain showers, not to mention hungry mosquitoes, all combined to keep this cook inside.  I had previously made this recipe using regular potatoes but had been wanting to try it using sweet potatoes and it was a success.  Only one failure and that involved a mandoline and my knuckle.  







Ground Beef & Sweet Potato Bake

1 pound ground beef, browned with salt and freshly ground pepper
1/4 cup green bell pepper, diced
1/4 cup onion, diced
1/2 cup carrots, diced
2 large cloves garlic, minced
2 tbsp celery flakes (or 1/4 cup diced celery)
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
3/4 cup beef broth
2/3 cup V8 juice
1 large sweet potato, sliced (if using a mandolin -  set it at 1/8")

Brown ground beef.  Remove from pan and add in 1 tbsp olive oil, place green pepper and carrots in the pan and cook on medium heat for 10 minutes (you can use this time to peel and slice the potatoes).  Add in onions and cook for 5 minutes.  Add in the garlic for an additional minute and the return the ground beef to the pan.  Pour in beef broth and V8 juice and add smoked paprika.  Taste to see if you need more salt and pepper.  Even better add in some Vegeta if you have it.

Line your greased baking dish with sweet potato slices (on the sides also).  Pour ground beef mixture on top and spread out evenly.  Top with a layer of sweet potatoes.  Cover and bake at 350° for 45 minutes.  Remove cover and bake for another 15 minutes.