Sweet Potato And Bean Casserole Recipes

ADDICTIVE SWEET POTATO BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
• Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
• Bake in the preheated oven until warmed through, about 12 minutes.

BAKED SWEET POTATOES & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

GREEN BEAN AND SWEET POTATO MEDLEY

Steps:

• Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
• While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
• Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

SAUSAGE & WHITE BEAN CASSEROLE WITH SWEET POTATO

Steps:

• Pre-heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots, chilli and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
• Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock and season well. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins.
• While its resting put your sweet potatoes into boiling water and cook for 10 minutes. Mash and serve with your casserole.

SWEET POTATO-BLACK BEAN TACOS

Steps:

• Preheat oven to 450°F. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl; toss to coat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans; cook, stirring occasionally, until warmed through, about 2 minutes. Transfer 1/3 cup of the bean mixture to the baking sheet with the sweet potatoes; toss to combine.
• Add 1/2 cup water to the remaining bean mixture in the skillet over medium-high heat; stir and mash the bean mixture with the back of a fork or a potato masher until it's almost smooth but some bean chunks remain. Remove from heat; stir in lime juice.
• To serve, spread 1 1/2 tablespoons mashed bean mixture onto each tortilla and spoon 2 tablespoons sweet potato mixture over the bean mixture. Top evenly with queso fresco and sliced avocado. Add sour cream, salsa, pepitas and/or cilantro, if desired. Serve immediately with lime wedges.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

SWEET POTATO AND BEAN CASSEROLE

Steps:

• Method Heat oven to 350 degrees F. Coat 4-quart casserole with cooking spray. Combine beans, ground round, sugar, salt, cinnamon, allspice, pepper and ground cloves in a bowl. Layer one-third of sweet potato slices in casserole. Spread half of bean mixture over top. Sprinkle with third of cheese. Repeat layering again. Place remaining third of sweet potato slices on top. Cover with foil. Bake in 350 degree F oven for 1 hour. Sprinkle remaining cheese over top. Bake, uncovered, another 30 minutes or until potatoes are tender. Let stand 10 minutes before serving. Makes 10 servings.