Island Sweet Potato Casserole
Recipe Idea: Island Sweet Potato Casserole
Hi. It’s Lois at Recipe Idea Shop. Island Sweet Potato Casserole was inspired by the foods Don and I ate in Costa Rica. I like to eat vegetarian meals a few times a week, and Don is always happy to eat whatever I serve. I had some leftover pineapple and and lots of sweet potatoes, and I wanted to use them up. I like sweet potatoes, coconut milk, black beans and rice together so I started with these basic ingredients and looked at my spices to see what might be complementary.
Tasty. Tasty. Island Sweet Potato Casserole.
I used hot Hungarian paprika in this recipe, but you could substitute cayenne if you don’t have that. A little story about that…awhile ago a colleague gave me some Hungarian paprika as a gift because she knows I love to cook. She didn’t tell me it was hot. Since I had only had smoked paprika and sweet paprika, I didn’t even know there was such a thing! I used about a teaspoon of it in something I was making and it was so HOT! I have used it more sparingly since then.
I like cayenne, but Don doesn’t find it appealing. He loved the flavor of the hot Hungarian paprika, however. It adds flavor in addition to heat. I love it. Try it. I think you will love it, too.
I’m pleased to say that Island Sweet Potato Casserole is quite yummy. I will definitely make it again.
Read on for recipe and nutrition…
- 1 cup cooked brown rice
- 1 15.5-ounce can of black beans, rinsed
- 4 small sweet potatoes, peeled and diced
- 1 red pepper, diced
- 2 green onions, sliced (white and tender green parts only)
- 3 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 4 garlic cloves, minced
- 1/8 teaspoon ground cloves
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon hot Hungarian paprika ([url href=”https://www.amazon.com/gp/product/B000LRG0W4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=maridesho-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000LRG0W4&linkId=9cad4fb8066c18c5dd13afa52419cb8e” target=”_blank”]Szeged[/url]) or cayenne pepper
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 cup crushed pineapple
- 1 13.66-ounce can of coconut milk
- Heat the oven to 450F degrees.
- Place the sweet potatoes, red pepper, green onions, half the minced garlic and 2 tablespoons oil in a bowl. Stir to coat the vegetables evenly with the oil.
- Bake the vegetable mixture on a jelly roll or cookie sheet for about 20 minutes (or until tender when pierced with a fork), stirring after 10 minutes.
- Reduce oven temperature to 350F degrees.
- Over medium heat in a saucepan, heat the remaining oil until hot.
- Add the ginger and garlic and cook for about 30 seconds.
- Add the cloves, marjoram, paprika or cayenne pepper, and cardamom. Stir.
- Add the coconut milk, salt and pineapple. Stir and continue cooking for about 3 minutes.
- Place the rice in the bottom of a 5″ x 7″ casserole dish.
- Spread the black beans over the rice.
- Spread the cooked sweet potato mixture over the beans.
- Pour the coconut milk mixture over the sweet potato mixture.
- Bake at 350F degrees for about 30 minutes until hot and bubbly.
Island Sweet Potato Nutrition Label. Each serving is one cup.
Island Sweet Potato Casserole Nutrition Label. Each serving is 1/2 cup.