Sweet Potato and Rice Casserole

Sweet Potato and Rice Casserole
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9 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
30 mins
Bake:
30 mins 350°F
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Sweet Potato and Rice Casserole

Ingredients
2
cups water
1
large sweet potato, peeled and chopped (1 1/2 cups)
1
cup uncooked long grain white rice
1/2
teaspoon salt
1
15 ounce can black beans, rinsed and drained
1 1/2
cups frozen sweet soybeans (edamame), thawed
1
8 ounce carton sour cream
1
4 ounce can diced green chile peppers, undrained
1/4
cup chopped green onions
2
tablespoons all-purpose flour
1
tablespoon snipped fresh sage
2
cloves garlic, minced
1/2
teaspoon salt
 
Toasted pumpkin seeds (pepitas) (optional)

Directions

  1. Preheat oven to 350 degrees F. In a medium saucepan, bring water to boiling. Stir in sweet potato, rice, and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.
  2. Meanwhile, in a large bowl, combine black beans, soybeans, 1/2 cup of the cheese, the sour cream, chile peppers, green onions, flour, sage, garlic, and 1/2 teaspoon salt. Stir in rice mixture.
  3. Transfer mixture to an ungreased 2-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 30 minutes or until heated through. If desired, sprinkle each serving with pumpkin seeds.

Nutrition Facts

(Sweet Potato and Rice Casserole )
    Per serving:
  • 378 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 36 mg chol.,
  • 773 mg sodium,
  • 48 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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