Preheat your oven to 400°F. While the oven heats, peel and dice the sweet potatoes into 1/2-inch cubes (smaller than the original recipe suggests—they'll cook faster and integrate better into the casserole). Dice the onion and set aside. Measure out the vegetable broth, heavy cream, instant rice, and shredded cheddar cheese into separate small bowls so everything is ready when you need it.

In a 9x13 inch baking dish, combine the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and dried rosemary. Toss until the potatoes are evenly coated. Spread them in an even layer and place in the preheated 400°F oven. Roast for 25-30 minutes, stirring halfway through, until the potatoes are just starting to soften and develop light golden edges. I find that starting the potatoes early gives them a head start on cooking, so they don't end up mushy by the end of the casserole.

While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's fully browned and no pink remains (about 5-7 minutes). Drain excess fat if needed. Add the diced onion to the skillet and sauté for 3-5 minutes, stirring occasionally, until the onion is soft and fragrant. This builds a flavorful foundation for the casserole by caramelizing the onion slightly.

Remove the baking dish with the roasted sweet potatoes from the oven. Pour the cooked beef and onion mixture over the potatoes, then add the vegetable broth, heavy cream, instant rice, and smoked paprika. Stir everything together thoroughly to distribute the rice and liquid evenly. The rice will absorb the broth and cream as it cooks, creating a creamy, cohesive casserole. Pat the mixture into an even layer, cover tightly with foil, and return to the oven.

Bake the covered casserole at 400°F for 15 minutes, allowing the rice to absorb the liquid and the flavors to meld. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the uncovered casserole to the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden. I like to use a blend of sharp and mild cheddar for deeper flavor, but any good-quality cheddar will work beautifully here.

Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting time allows the filling to set slightly and makes it easier to portion. Just before serving, garnish with the chopped fresh parsley for a bright pop of color and freshness that contrasts beautifully with the rich, savory casserole.