Best Sweet Potato And Rice Casserole Recipes

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

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

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.

BLACK BEAN & SWEET POTATO RICE BOWLS

Black Bean & Sweet Potato Rice Bowls image

With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 cup uncooked long grain rice
1/4 teaspoon garlic salt
1-1/2 cups water
3 tablespoons olive oil, divided
1 large sweet potato, peeled and diced
1 medium red onion, finely chopped
4 cups chopped fresh kale (tough stems removed)
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons sweet chili sauce
Lime wedges, optional
Additional sweet chili sauce, optional

Steps:

Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

Nutrition Facts : Calories 435 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 8g fiber), Protein 10g protein.

SWEET POTATO AND RICE CASSEROLE

Sweet Potato and Rice Casserole image

Make and share this Sweet Potato and Rice Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
1 large sweet potato, peeled and chopped (1 1/2 c.)
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 shelled edamame, thawed
1 cup shredded monterey jack cheese (4 oz.)
1 (8 ounce) carton sour cream
1 (4 ounce) can diced green chili peppers, undrained
1/4 cup diced green onion
2 tablespoons all-purpose flour
1 tablespoon snipped fresh sage
2 garlic cloves, minced
1/2 teaspoon salt
toasted pumpkin seeds, for garnish (pepitas)

Steps:

Preheat oven to 350°.
In a medium saucepan, bring the water to boiling.
Stir in sweet potato, rice, and 1/2 teaspoon salt.
Return to boiling; decrease heat.
Simmer, covered, about 20 minutes or until liquid has absorbed.
Meanwhile, in a large bowl, combine black beans, edamame, 1/2 cup of the cheese, the sour cream, chili peppers, green onion, 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.
Sprinkle each serving with pumpkin seeds.