Recipes and Cooking Sweet Potato and Rice Casserole 3.6 (33) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 14, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 30 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 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) Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 378 Calories 15g Fat 48g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.