Let me paint you a picture...
As I'm writing this I'm munching on a few slices of super-wicked-spicy habanero cheddar and, like the rebel I am, balancing a rather unstable mug of iced coffee on my lap. I'm bandaged up like a mummy from an altercation with my bread knife, my hair is braided a-la Katniss Everdeen, and I'm decked out in my favorite domestic-hot-mess fashion ensemble: a hot-pink hoodie and plaid pajama bottoms. What really ties the look together are the bright orange sweet potato hand prints allllll overrrrrrr my pants. Aprons are for pansies.
I'm clearly the portrait of class this morning =)
So today we'll be talking about sweet potatoes, seeing as I'm literally covered in them at the moment. It's no secret I love them, especially when they're stuffed. I've been brainstorming ways to serve them up for a crowd without standing in the kitchen for hours upon hours [dramatic enough? haha!] stuffing each one individually. Doing so would be a tad tedious, and half of them would surely get cold in the process. Then there's the fact that not everyone shares my bottomless pit of a stomach, which means a whole lot of unfinished sweet potatoes and a pouting hostess. No need for that! We all have a casserole dish, right? Break it out!
You can prep the toppings and casserole ahead of time so that once your sweet potatoes are hot from the oven, all you'll have to do is pile on the toppings and plop them on the table. So easy, right? Easy is my middle na--- really Jenn?! I'm positively imposable today. Ignore my antics and make this dish, stat!
Savory Sweet Potato Casserole
[yields 4-6 servings]
what's in it?
3 large sweet potatoes
2 cups of fresh baby spinach, chopped or torn
2 cups of black beans [cooked or canned]
1-2 cups grated cheese [I typically grab sharp cheddar or habanero cheddar]
1/4-1/2 bunch of green onion, chopped
2 jalapenos, sliced
1/2 cup diced tomato
a drizzle of greek yogurt [or sour cream!]
For an extra punch of flavor season the sweet potatoes with a little chili powder, garlic powder, cumin, cayenne pepper and/or paprika. Or you can whip the potatoes with greek yogurt and chives/scallions for a fun twist as well! I've made this thing every which way -- its a bit addictive =)
vegansaurus chefs Skip the dairy and pile on some extra veggies! You can also use vegan sour cream [yum!] and daiya "cheese" as toppings if you'd like! I have it on good authority that it's also a-freaking-mazing with crumbled veggie burger on top. Thanks Cat!
t-rex chefs Leftover turkey/chicken/burgers from the night before? Toss it in!
As always, you can use more or less of your favorite ingredients for this dish, and because there's no correct way to top a sweet potato of any sort, here's a round-up of toppings you can load up your casserole with:
3 large sweet potatoes
2 cups of fresh baby spinach, chopped or torn
2 cups of black beans [cooked or canned]
1-2 cups grated cheese [I typically grab sharp cheddar or habanero cheddar]
1/4-1/2 bunch of green onion, chopped
2 jalapenos, sliced
1/2 cup diced tomato
a drizzle of greek yogurt [or sour cream!]
For an extra punch of flavor season the sweet potatoes with a little chili powder, garlic powder, cumin, cayenne pepper and/or paprika. Or you can whip the potatoes with greek yogurt and chives/scallions for a fun twist as well! I've made this thing every which way -- its a bit addictive =)
vegansaurus chefs Skip the dairy and pile on some extra veggies! You can also use vegan sour cream [yum!] and daiya "cheese" as toppings if you'd like! I have it on good authority that it's also a-freaking-mazing with crumbled veggie burger on top. Thanks Cat!
t-rex chefs Leftover turkey/chicken/burgers from the night before? Toss it in!
As always, you can use more or less of your favorite ingredients for this dish, and because there's no correct way to top a sweet potato of any sort, here's a round-up of toppings you can load up your casserole with:
tons-o-toppings
leftover steamed/sauteed/roasted veggies
roasted spaghetti squash
sharp cheddar cheese
sharp cheddar cheese
salsa
chives
chives
cilantro
sprouts
sprouts
jalapenos
tomatoes
sour cream
refried beans
fresh corn salsa
tomatoes
sour cream
refried beans
fresh corn salsa
red pepper flakes
crumbled tortilla chips
crumbled tortilla chips
sliced sweet mini peppers
hot habanero cheddar
crumbled feta or goat cheese
crumbled triple bean veggie burgers
sunflower seeds
hot habanero cheddar
crumbled feta or goat cheese
crumbled triple bean veggie burgers
sunflower seeds
green onion
Oh yes, you'll easily clean out your fridge/pantry with this one!
Oh yes, you'll easily clean out your fridge/pantry with this one!
get cooking!
Preheat oven to 350F. Depending on your preference and time allotment, bake or microwave your sweet potatoes until soft and fluffy. They'll take about an hour or so in the oven and about 15-20 minutes [for three] in the microwave, just remember to pierce the potato a few times with a knife or fork before cooking so it cooks evenly in the center.
Once your potatoes are cooked to fluffy perfection, spoon out the centers and set the skins aside for another recipe or pawn them off on your pup. Whip the sweet potatoes with a fork and spoon into a medium baking dish. Pile on beans, jalapenos, and cheese [and any other ingredients/veggies you want to enjoy hot!] and pop them in the oven at 350F until the cheese is hot and melted.
It's basically the same exact concept of a Thanksgiving-esque sweet potato or yam casserole. Of course instead of smothering them with marshmallows, we're reaching for fresh cheese and vegetables! Any way you prep it, it's sure to wow your friends and family and might even get a few veggie snobs to change their tune. I live for those moments.
In about 15 minutes or so you'll have the perfect base for all your fresh toppings! I added fresh tomato, green onion, extra jalapenos, and a big dollop of greek yogurt to mine. Load it up with anything your heart desires and dig in! This will reheat marvelously the next few days, if needed. Glor. I. Ous.
so... how was it?
Heav.en.ly. I can say with absolute certainty that I'll be making it just as often as my beloved stuffed sweet potatoes; maybe even more often since it reheats oh-so well and saves precious time. This means that while it's great for holidays, dinner parties, and family dinners, it's also fan-freaking-tastic for weekday lunches and dinners. There's something magical about having the next day's lunch already prepped and waiting in the refrigerator.
It's also one of those dishes that is versatile enough to take on a fridge full of leftovers so pile on any leftover quinoa, roasted veggies, and anything else your heart desires. Just maybe stay away from that mystery container in the very back of the fridge. I'm pretty sure it may have just winked at you.
Preheat oven to 350F. Depending on your preference and time allotment, bake or microwave your sweet potatoes until soft and fluffy. They'll take about an hour or so in the oven and about 15-20 minutes [for three] in the microwave, just remember to pierce the potato a few times with a knife or fork before cooking so it cooks evenly in the center.
Once your potatoes are cooked to fluffy perfection, spoon out the centers and set the skins aside for another recipe or pawn them off on your pup. Whip the sweet potatoes with a fork and spoon into a medium baking dish. Pile on beans, jalapenos, and cheese [and any other ingredients/veggies you want to enjoy hot!] and pop them in the oven at 350F until the cheese is hot and melted.
It's basically the same exact concept of a Thanksgiving-esque sweet potato or yam casserole. Of course instead of smothering them with marshmallows, we're reaching for fresh cheese and vegetables! Any way you prep it, it's sure to wow your friends and family and might even get a few veggie snobs to change their tune. I live for those moments.
In about 15 minutes or so you'll have the perfect base for all your fresh toppings! I added fresh tomato, green onion, extra jalapenos, and a big dollop of greek yogurt to mine. Load it up with anything your heart desires and dig in! This will reheat marvelously the next few days, if needed. Glor. I. Ous.
Heav.en.ly. I can say with absolute certainty that I'll be making it just as often as my beloved stuffed sweet potatoes; maybe even more often since it reheats oh-so well and saves precious time. This means that while it's great for holidays, dinner parties, and family dinners, it's also fan-freaking-tastic for weekday lunches and dinners. There's something magical about having the next day's lunch already prepped and waiting in the refrigerator.
It's also one of those dishes that is versatile enough to take on a fridge full of leftovers so pile on any leftover quinoa, roasted veggies, and anything else your heart desires. Just maybe stay away from that mystery container in the very back of the fridge. I'm pretty sure it may have just winked at you.
What's your all-time favorite casserole?
