Savory Sweet Potato Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large sweet potatoes, peeled and diced
02 -
1 can (15 oz) black beans, drained and rinsed
03 -
1 cup corn kernels (frozen or fresh)
04 -
1 cup diced tomatoes (canned or fresh)
05 -
1 cup shredded cheese (cheddar or a Mexican blend)
06 -
1/4 cup fresh cilantro, chopped
→ Spices and Seasonings
07 -
1 teaspoon cumin
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon chili powder
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
Salt and pepper to taste
→ Other
13 -
Olive oil
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
In a large pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10-15 minutes until tender but not mushy. Drain and set aside.
03 -
In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
04 -
In a greased 9x13 inch baking dish, layer the mixture evenly. Pour the diced tomatoes over the top, making sure to spread them out evenly.
05 -
Sprinkle the cheese evenly on top of the casserole. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
06 -
Remove the casserole from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro before serving.
# Notes:
01 -
Ensure sweet potatoes are tender but not overcooked to maintain texture.
02 -
Adjust chili powder for desired spice level.
03 -
For a vegan version, replace the cheese with dairy-free alternatives.