Sweet Potato Rice Casserole Recipe 425

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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

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.

Nutrition Facts : Calories 345.5, Fat 13.9, SaturatedFat 6.6, Cholesterol 28.1, Sodium 411.5, Carbohydrate 40.5, Fiber 6.6, Sugar 2.6, Protein 16.2

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY



Savory Sweet Potato Casserole Recipe by Tasty image

Here's what you need: Kroger Sweet Potatoes, bacon, small yellow onion, fresh thyme, fresh rosemary, kroger heavy whipping cream, large egg, kosher salt, freshly ground black pepper, shredded gruyère cheese, unsalted butter, crumbled herb stuffing, fresh thyme

Provided by Kroger

Yield 9 servings

Number Of Ingredients 13

3 lb Kroger Sweet Potatoes
6 slices bacon
1 small yellow onion, chopped
½ teaspoon fresh thyme, chopped
½ teaspoon fresh rosemary, chopped
⅓ cup kroger heavy whipping cream
1 large egg
¾ teaspoon kosher salt
freshly ground black pepper, to taste
1 cup shredded gruyère cheese
2 tablespoons unsalted butter
1 ½ cups crumbled herb stuffing
1 teaspoon fresh thyme, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
  • Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
  • Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
  • Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
  • Transfer the sweet potato mixture to a 9-inch square glass baking dish.
  • Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
  • Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
  • Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
  • Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
  • Enjoy!

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