I took my 4 favorite ingredients and put them into 1 casserole for a delicious dish, and vuala!
Loaded Sweet Potato Casserole
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 -3 medium sweet potatoes, cut into 1/2-inch cubes
- 1/4 cup garlic-infused olive oil (or 1/4 olive oil, and 1 tablespoon garlic powder)
- 1/2 tablespoon rosemary
- 1/2 tablespoon thyme
- 1 lb shredded brussels sprouts
- 1 cup crumbled goat cheese
- 1 cup mozzarella cheese
- 1 tablespoon chives
Preheat the oven to 500 degrees. Cube the sweet potatoes and add them into a bowl. Mix in the garlic olive oil, rosemary, and thyme. Roast the potatoes for 30 minutes at 500 degrees.
Meanwhile, shred the brussels sprouts. Add a tablespoon of olive oil to a pan and heat up the brussels sprouts until they become a bright green color and start to soften. Set the brussels sprouts aside and add the chicken to that same pan. Heat up the chicken until cooked through.
Once the sweet potatoes come out of the oven, reduce the oven to 350 degrees.
Now it’s time to layer up! In an oven safe casserole dish layer the chicken, sweet potatoes, and brussels sprouts. Add crumbled goat cheese on top, along with the mozzarella. Sprinkle the chives on top of the whole dish.
Bake your casserole for 15 minutes, or until the cheese has melted, at 350 degrees.