Sweet Potato-Rice Casserole

I think I was most nervous to make this recipe. I was totally unsure how the sage and sweet potato was going to mix with the chile peppers and black beans and other Mexican-type ingredients. I'm so glad I didn't allow my doubt steer me away from making this. It was so good. It was creamy and filling and was full of flavor.

Sweet Potato-Rice Casserole

2 cups water
1 1/2 cups chopped, peeled sweet potato (1 large)
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 sweet soybeans (edamame), thawed
1 cup shredded Monterey Jack cheese (4 ounces)
1 8-ounce carton sour cream
1 4-ounce can diced green chile peppers, undrained
1/4 cup chopped green onions (2)
2 tablespoons all-purpose flour
1 tablespoon sniffed fresh sage
2 cloves garlic, minced
1/2 teaspoon salt
Toasted pumpkin seeds (pepitas) (optional)

1. 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; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.

2. Meanwhile, in a large bowl combine drained black beans, soybeans, 1/2 cup of the cheese, the sour cream, undrained chile peppers, green onion, flour sage, garlic, and 1/2 teaspoon salt. Stir in cooked rice mixture.

3. 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. If desired, sprinkle each serving with pumpkin seeds.



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