Teresa's Recipes
Spiced Pinto Bean and Sweet Potato Casserole
Indulge in the heartwarming embrace of this Spiced Pinto Bean and Sweet Potato Casserole, where velvety sweet potatoes intertwine with protein-packed pinto beans, all laced with a medley of aromatic spices. This dish not only delivers comfort but also a burst of flavor that dances on your palate. Finished with a crunchy breadcrumb topping and vibrant fresh parsley, it’s an ideal centerpiece for family gatherings or a cozy weeknight dinner. This casserole is a tribute to traditional American comfort food, infused with the bold flavors of the Southwest, making it a perfect harmony of history and taste.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 4 medium, peeled and diced Sweet potatoes
- 2 cups, cooked or canned, drained and rinsed Pinto beans
- 1 cup Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1 cup, for topping Breadcrumbs
Dietary Notes
- Servings: 6
- Dish Type: Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 320
- Fat: 10g
- Carbs: 50g
- Protein: 12g
- Sodium: 400mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
- Add the diced sweet potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Stir well to fully coat the sweet potatoes and onions with the spices.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and cook for about 10 minutes, or until the sweet potatoes are tender but not falling apart.
- In a large mixing bowl, combine the cooked pinto beans with the sweet potato mixture from the skillet. Gently stir to combine without mashing the sweet potatoes.
- Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
- Sprinkle the breadcrumbs evenly over the top of the casserole for a delightful crunch.
- Bake in the preheated oven for 25 minutes, or until the breadcrumbs are golden brown and crispy.
- Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.
Tips
- For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper when cooking the sweet potatoes.
- Feel free to substitute black beans or kidney beans for pinto beans for a different flavor profile.
- Top with shredded cheese before the final bake for a cheesy twist on this casserole.