SWEET POTATO & RICE CASSEROLE RECIPE - (4.2/5)

Sweet Potato & Rice Casserole Recipe - (4.2/5) image

Provided by á-7571

Number Of Ingredients 15

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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

Steps:

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.