Fall-favorite hotdish

Sweet potatoes are packed with immune-boosting vitamins and minerals such as vitamin A, vitamin C and phosphorus. A perfect fall dish to prevent catching back-to-school bugs!

Ingredients

nonstick cooking spray
1 pound 93% lean ground beef
2/3 cup diced celery
2/3 cup grated carrots
1/2 cup diced onion
1 19-ounce can low-sodium chickpeas, drained
1 19-ounce can low-sodium black beans, drained
1 19-ounce can red kidney beans, drained
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese, divided

Directions

1. Preheat oven to 350 F. Spray a 4-quart baking dish with nonstick cooking spray. Set aside.
2. In a large pan, cook ground beef over high heat until browned. Add celery, carrots and onion. Stir. Cook 3 to 4 minutes. Drain and return to pan. Add chickpeas, beans, cinnamon, nutmeg, cloves and black pepper. Stir.
3. Layer 1/3 of the sweet potato slices on the bottom of the prepared dish. Top with half of the meat-bean mixture (made in step 2) and sprinkle with 1/3 cup shredded cheese. Repeat. Layer remaining sweet potato slices on top. Cover pan with foil.
4. Bake for 1 hour. Remove from oven and sprinkle remaining cheese over the top. Bake uncovered for 15 minutes or until sweet potatoes are tender.
5. Allow to cool for 10 to 15 minutes, cut into pieces and serve warm.

Makes 12 servings

Recipe contains: milk

Carb choices per serving: 2 1/2