Sweet Potato & Rice Casserole

This is a great recipe to make as a vegetarian main dish or as a side dish, and it's right at home on a Thanksgiving dinner table!

Photo by James D.
Adapted from bhg.com
Sweet potato and rice casserole makes a great side or vegetarian main dish.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 2

    cups water

  • 1 1/2

    cups sweet potato, peeled and chopped

  • 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

    cup Monterey Jack cheese, shredded, about 4 ounces

  • 1

    (8-ounce) carton sour cream

  • 1

    (4-ounce) can diced green chile peppers, undrained

  • 1/4

    cup green onions, chopped

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon snipped fresh sage

  • 2

    cloves garlic, minced

  • 1/2

    teaspoon salt

  • Toasted pumpkin seeds, 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 un-greased 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.

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