Sweet Potato and Bean Casserole

This casserole recipe skips the step of browning the ground beef and boiling the sweet potatoes, keeping prep time to a minimum. Cinnamon and allspice lend exotic flavors to the beef and bean mixture.

Sweet Potato And Bean Casserole
Servings: 10 Prep 15 mins Bake 350°F 1 hr 30 mins


  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1 can (19 ounces) white beans, drained and rinsed
  • 1 can (19 ounces) red kidney beans, drained and rinsed
  • 1 pound ground round steak
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/3 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 4 sweet potatoes (about 2 pounds), peeled and cut into 1/8-inch-thick slices
  • 2 cups shredded Cheddar cheese

Make It

1. Heat oven to 350 degrees F. Coat 4-quart casserole with cooking spray.

2. Combine beans, ground round, sugar, salt, cinnamon, allspice, pepper and ground cloves in a bowl.

3. Layer one-third of sweet potato slices in casserole. Spread half of bean mixture over top. Sprinkle with third of cheese. Repeat layering again. Place remaining third of sweet potato slices on top. Cover with foil.

4. Bake in 350 degree F oven for 1 hour. Sprinkle remaining cheese over top. Bake, uncovered, another 30 minutes or until potatoes are tender. Let stand 10 minutes before serving. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 373, Fat, total (g): 15, chol. (mg): 54, sat. fat (g): 8, carb. (g): 40, fiber (g): 7, pro. (g): 20, sodium (mg): 752, Percent Daily Values are based on a 2,000 calorie diet.