Succulent Sweet Potato Casserole

Name: Succulent Sweet Potato Casserole
Yield: 4
Ingredients: 500g of sweet potatoes; One large onion; Salt to taste; 4 spoons (of soup) of chopped fresh parsley and chives; 2 cloves of garlic, minced; 2 spoons (of soup) of olive oil; One cup of uncooked white rice; Beef broth; 5 leaves of chopped escarole

1
500g of sweet potatoes
2
One large onion
3
Salt to taste
4
4 spoons (of soup) of chopped fresh parsley and chives
5
2 cloves of garlic, minced
6
2 spoons (of soup) of olive oil
7
One cup of uncooked white rice
8
Beef broth
9
5 leaves of chopped escarole

Ingredients

1
500g of sweet potatoes
2
One large onion
3
Salt to taste
4
4 spoons (of soup) of chopped fresh parsley and chives
5
2 cloves of garlic, minced
6
2 spoons (of soup) of olive oil
7
One cup of uncooked white rice
8
Beef broth
9
5 leaves of chopped escarole

Directions

1
Season the sweet potatoes well with onion, salt, garlic, fresh parsley, and olive oil
2
Fry it thoroughly, adding liquid as needed
3
Cook the rice, as usual, but instead of water use beef broth
4
When the rice is cooked, add the chopped escarole
5
Place the rice in a baking dish and on top put the cooked sweet potatoes and additional fresh parsley
6
Bake for 4 portions