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Loaded Lamb and Sweet Potato Casserole

Loaded Lamb and Sweet Potato Casserole is warm, cozy, and full of flavor. Soft sweet potatoes and rich lamb bake together under a layer of melty cheese. It is simple to make, filling, and perfect for busy nights when everyone wants a hearty homemade dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 lb ground lamb
  • 2 medium sweet potatoes peeled and sliced into thin rounds
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup shredded cheese
  • 1 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp paprika

Equipment

  • Large Skillet
  • Baking Dish
  • Aluminum Foil

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a baking dish with olive oil.
  2. Peel and slice the sweet potatoes into thin, even rounds.
  3. In a large skillet over medium heat, add olive oil. Cook the chopped onion and bell pepper until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the ground lamb and cook until browned and no longer pink, breaking it apart as it cooks. Drain excess fat if needed.
  6. Stir in salt, black pepper, and paprika. Adjust seasoning to taste.
  7. Layer half of the sliced sweet potatoes in the prepared baking dish. Spoon half of the lamb mixture over the top. Repeat layers.
  8. Cover with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese on top, and bake an additional 15 to 20 minutes until potatoes are tender and cheese is golden and bubbly.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

You can substitute ground beef or turkey for lamb if preferred. For added nutrition, mix in spinach or zucchini. Assemble up to 24 hours ahead and refrigerate before baking. Leftovers keep well for up to 4 days in the refrigerator.