Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

Coconut and peanut butter give this sweet potato and wild rice casserole a most intriguing Asian flavor, making it a perfect holiday side dish for adventurous eaters. When using coconut milk, shake the can vigorously before measuring -- its contents tend to settle.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

bake:
30 mins
total:
1 hr
prep:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.

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  • In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.

  • In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.

  • Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.

Nutrition Facts

325 calories; fat 14g; saturated fat 4g; carbohydrates 40g; insoluble fiber 5g; sugars 8g; protein 10g; vitamin a 113.2IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 28.2mcg; sodium 421mg; potassium 325mg; calcium 70.7mg; iron 2.3mg.
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