Sweet Potato And Rice Casserole Recipe

Name: Sweet Potato And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0.
2
In a medium saucepan, bring the water to boiling.
3
Stir in sweet potato, rice, and 1/2 teaspoon salt.
4
Return to boiling; decrease heat.
5
Simmer, covered, about 20 minutes or until liquid has absorbed.
6
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.
7
Transfer mixture to an ungreased 2-quart casserole.
8
Sprinkle with the remaining 1/2 cup cheese.
9
Bake, uncovered, about 30 minutes or until heated through.
10
Sprinkle each serving with pumpkin seeds.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato And Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions