| 9 | 25 | 202 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 1 1/3 kg | Sweet potato (peeled, cut into 1/2-3/4-inch pieces) |
| 454 gm | Beef, ground, extra lean |
| 1 tbsp | Salt |
| 1 tbsp | Extra virgin olive oil |
| 1 dash | Thyme, dried |
| 1/2 tsp | Sage, fresh |
| 1 dash | Nutmeg, ground |
| 1/2 tsp | Marjoram |
| 2 cup | Chicken broth (stock), low sodium |
1. Cook everything, except the chicken stock, in a large skillet over medium heat. Cook until the beef is done, but the sweet potatoes will not be.
2. Add the chicken stock, cover and turn to high. Once it starts to boil, boil for about 5 minutes or until the sweet potatoes are tender.
3. Remove the lid and let the stock simmer mostly away.
Enjoy!
Sweet Potatoes
are high in beta carotene which is converted to vitamin A in the body and is important for immunity and vision health
| Meat | 0.8 |
| Vegetables | 3.2 |
Great dish!