Sweet Potato And Rice Casserole Recipes

Steps:

• Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

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.

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

Steps:

• Preheat oven to 350°F. In a medium saucepan, bring 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. Meanwhile, in a large bowl, combine black beans, soybeans, 1/2 cup of the cheese, the sour cream, chile peppers, green onions, flour, sage, garlic, and 1/2 teaspoon salt. Stir in rice mixture. Transfer mixture to an un-greased 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.