Sweet Potato and Rice Casserole with Herbs

1.Preheat your oven to 375°F (190°C).

2.Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain well.

3.While the sweet potatoes cook, rinse the rice under cold water until the water runs clear.

4.In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

5.Add the rinsed rice to the saucepan and stir to coat with the oil and aromatics. Pour in the vegetable broth, add dried thyme, rosemary, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

6.Once the sweet potatoes are drained, mash them with butter and milk until smooth and creamy. Season with a pinch of salt and pepper to taste.

7.In a large mixing bowl, combine the cooked rice mixture with the mashed sweet potatoes, half of the cheddar and mozzarella cheeses, and the fresh parsley and chives. Mix gently until well combined.

8.Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining cheddar, mozzarella, and Parmesan cheeses evenly over the top.

9.Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.

10.Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.