BLACK SPOTS IN SWEET POTATO RECIPES

SMOKY SWEET POTATO & BLACK BEAN CASSEROLE - KITCHN

Smoky Sweet Potato & Black Bean Casserole - Kitchn image

A recipe for a hearty vegetarian casserole of sweet potatoes, black beans, and smoked mozzarella that works as both a main or side dish.

Provided by Christine Gallary

Categories Main dish Dinner Side dish Casserole

Total Time 0S

Yield 8

Number Of Ingredients 12

Ingredients

Cooking spray or olive oil
2 tablespoons olive oil
1 medium yellow onion, diced
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
1 (15-ounce) can black beans, drained and rinsed
3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
1 tablespoon smoked paprika
1 tablespoon kosher salt
2 cloves garlic, minced
Plain yogurt
Coarsely chopped fresh cilantro

Steps:

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or olive oil; set aside.
Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.
Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.
Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.

Nutrition Facts : SaturatedFatContent 4.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 38.7 g, SugarContent 8.4 g, ServingSize Serves 8, ProteinContent 11.9 g, FatContent 13.9 g, Calories 319 cal, SodiumContent 740.6 mg, FiberContent 9.6 g, CholesterolContent 0 mg

QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT ...

Quinoa, Sweet Potato and Black Bean Bowls with Yogurt ... image

Provided by Valerie Bertinelli

Categories main-dish

Total Time 45 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

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