Rice Bake with Veggies
And a sweet potato cake.
What do you do when you have random bits of veggies and rice tucked in your fridge? You toss them together in a pan and bake them. With cheese.
P.S. Recipe notes and video are below the recipe.
*This recipe is a part of the 7 ingredient challenge
Rice Bake with Veggies
Ingredients
2 cups roughly chopped cabbage
1/2 medium yellow onion, diced into 1/2 inch pieces
1 cup cooked rice
1 cup sweet potato, cut into 1/2 inch cubes
2 sprigs thyme
2 tbsp. broth
1 cup grated cheese, plus more for the topping
Fine sea salt
Unsalted butter
Directions
Preheat the oven to 375 F or 190 C.
Place a 10 inch skillet over medium heat and add a small pat of butter. Once the butter has melted, add the onions, cabbage, and a pinch of salt and cook, stirring often, until the cabbage has wilted and the onions are translucent.
Add the rice, sweet potato, thyme leaves, and broth to the skillet and stir to combine. Turn off the stove and stir in 1 cup of cheese. Pour the rice mixture into an 8 inch cast iron skillet and top with cheese.
Bake the rice mix for 25 to 30 minutes or until the sweet potato is cooked through. Let cool for at least 5 minutes and enjoy!
Notes:
You can use one type of cheese or a variety in this recipe. I used a mix of sharp white cheddar and colby jack.
I used beef broth in this recipe because it’s what I had, but you can use veggie broth or chicken broth or water.
Sweet Potato Cake
An adorable little sweet potato cake that is sweet, but not too sweet and so very soft and fluffy.
If you have leftover sweet potato, scroll to the bottom for a recipe idea on how to use it up.
Ingredients:
120 g all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/4 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. ground ginger
84 g unsalted butter
120 g dark brown sugar
1 large egg yolk
1 tsp. vanilla extract
110 g greek yogurt
110 g mashed sweet potato
Directions:
Wrap a medium sweet potato in foil and bake in an oven set to 400 F or 204 C for about 1 hour or until baked through. You should be able to easily pierce the sweet potato with a fork. Cool completely, then scoop out the amount needed and mash until smooth. Set aside.
Set the oven to 325 F or 162 C.
Place the butter in a small saucepan and melt over very low heat.
Meanwhile, place all of the dry ingredients in a small mixing bowl and whisk to combine. Set aside.
Put the sugar in a medium mixing bowl, then pour in the melted butter. Whisk until the sugar has absorbed the butter, then add the egg yolk. Whisk until the mixture has lightened in color. Add the vanilla and greek yogurt and whisk until smooth, then add the sweet potato and whisk until smooth.
Add the dry ingredients to the sweet potato mix and use a spatula to fold the ingredients together until just combined.
Spray a 6 inch springform pan with nonstick baking spray, then add the batter to the pan. Place the pan in the oven and bake for 35 to 40 minutes or until a knife inserted into the center of the cake comes out clean.
Let the cake cool for a few minutes before removing the sides of the pan. Then let the cake cool completely and enjoy!
Notes:
You can mash and freeze the leftover sweet potato for later. It will also keep in an airtight container in the fridge for 3 days.
You can use a normal 6 inch cake pan, but I advise you to butter and flour the sides and bottom of the pan before adding the batter if it’s not nonstick.
Recipe Idea: Sweet Potato Dessert Bowl
Mash the leftover sweet potato and mix it with yogurt, brown sugar, cinnamon, ginger, ground cloves (not too much cloves), and a small pinch of salt. Top with toasted, salted pecans, granola, diced apple, dried cranberries, and dark chocolate chunks. Enjoy!