3 Whole sweet potatoes, peeled, and cubed
1 cup Milk
1/4 tsp Ground cinnamon
1 tbsp Safflower oil
3 medium Onions, halved, thinly slice
2 Cloves garlic, minced
1 1/2 lb Lean ground beef
1 can (16 oz) crushed tomatoes or 3 fresh cored tomatoes, coarsely chopped
2 cup Cooked veggies, such as mashed peas, diced carrots, and diced green beans
1/2 cup Bread crumbs
1 package (10 oz) frozen chopped spinach, thawed
2 tbsp Apple cider vinegar
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Preheat the oven to 375 degrees F. Bring a large pot of water to the boil, add the sweet potatoes, and cook until they are fork tender, about 10 minutes. Drain the potatoes, then mash them with the milk and cinnamon. Set aside. Pour the oil in a heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Remove the onion wiht a slotted spoon to a small bowl, and set aside. Add the garlic to the skillet and cook 2 minutes. Crumble in the ground beef; cook until browned. Drain. Stir in the tomatoes and vegetables, then the bread crumbs. Spoon the meat mixture into a 10-inch round baking pan. Mix the spinach with the apple cider vinegar. Cover the meat with the spinach, and scatter the onions on top. Spread the sweet potatoes evenly over the casserole. Bake until the sweet optatoes begin to brown, about 30 minutes. Cool slightly before serving to small children. :-)
NOTES : Ryan *and* Ron loved this when Ryan was a toddler. Nostalgia factor! If your refrigerator is filled with small amounts of leftover vegetables, this is a delectable way to use them up. The recipe doubles or triples well. Freeze the extra. Refrigerates well up to 4 days. If you don't have small children to worry about, you needn't mash the peas, or dice the veggies. Chopped would be fine. Recipe by: "Baby Let's Eat!" by Rena Coyle
Posted to recipelu-digest Volume 01 Number 483 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 9, 1998
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