Southwestern Sweet Potato CasserolePrep: 15 min Cook: 25 min Servings: 8by John Spottiswood300 recipes>
I adapted this from a Stuffed Acorn Squash recipe that sounded great. My kids aren't big fans of squash...but they do love yams and sweet potatoes. I thought this was wonderful served with warm rice. I sprinkled cayenne on mine to spice it up a bit. It was even better as leftovers the next couple of days. The photo did not come out great, but it really looks tasty in the casserole dish.
- 3 lbs yams or sweet potatoes, peeled and cut into 1 inch cubes
- 5 ounces turkey sausage (or other sausage)
- 1 small onion, chopped
- 1/2 medium red bell pepper,chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 15-ounce can diced tomatoes, drained
- 1 15-ounce can black beans, rinsed
- 1/2 teaspoon salt
- Several dashes hot red pepper sauce, to taste
- 1 cup shredded Swiss cheese
- Preheat oven to 325Â°F.
- Lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
- Meanwhile, bring a large pot of hot water to boil and add the yam cubes. Boil until just softened (al dente) about 7 minutes. Remove from heat and drain.
- In a 9x9 pyrex, place the sweet potatoes on the bottom, cover with the sausage mixture, and top with the cheese. Bake until the cheese is melted, 8 to 10 minutes.
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