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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!

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Rate this recipe 4.1/5 (21 Votes)


  • 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


Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 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.

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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