Sweet Potato and Rice Casserole

Sweet Potato and Rice Casserole
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
30 mins
Total Time:
1 hrs


  • 2 cup water

  • 1 large sweet potato, peeled and chopped (1 1/2 cups)

  • 1 cup uncooked long grain white rice

  • ½ teaspoon salt

  • 1 15 ounce can black beans, rinsed and drained

  • 1 ½ cup frozen sweet soybeans (edamame), thawed

  • 1 cup shredded Monterey Jack cheese (4 ounces)

  • 1 8 ounce carton sour cream

  • 1 4 ounce can diced green chile peppers, undrained

  • ¼ cup chopped green onions

  • 2 tablespoon all-purpose flour

  • 1 tablespoon snipped fresh sage

  • 2 cloves garlic, minced

  • ½ teaspoon salt

  • Toasted pumpkin seeds (pepitas) (optional)


  1. Preheat oven to 350°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 (per serving)

378 Calories
15g Fat
48g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 378
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 36mg 12%
Sodium 773mg 34%
Total Carbohydrate 48g 17%
Total Sugars 4g
Protein 16g
Vitamin C 10mg 50%
Calcium 272.6mg 21%
Iron 3.4mg 19%
Potassium 526mg 11%
Folate, total 181.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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