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Mexican Sweet Potato Casserole Recipe

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This recipe for Mexican Sweet Potato Casserole, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy Strickling

Category:
Category:

Ingredients:  
Ingredients:  
2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 cup riced cauliflower (or white rice if preferred)
1 12-oz jar of salsa (I use the fall harvest salsa from Trader Joe's)
1 15-oz can diced tomatoes
1 4-oz can diced green chiles
1 15-oz can black beans
1 cup vegetable broth (2 cups if using rice)
1 Tbsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
Toppings: cilantro, avocado, and lime

Directions:
Directions:
Preheat oven to 375F and spray a 9x13 casserole dish with non-stick cooking spray. Place all ingredients into the casserole dish and mix well. Cover with foil and place in the oven for 40 minutes or until bubbling. Remove from oven and let sit covered for 10 minutes before serving. Serve with cilantro, avocado, and lime.

Personal Notes:
Personal Notes:
This is a quick and easy recipe that I make when I am low on groceries. The whole family likes it and it can easily be adjusted to accommodate dietary restrictions. My version is grain free and vegan, but chicken or beef can be added for a higher protein dish, if desired.

 

 

 

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