Southwest Sweet Potato Casserole

• celkový čas: 54 minutes

Ingredience

4 medium sweet potatoes, peeled and cubed

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (optional)

Olive oil for sautéing

Pokyny

Preheat your oven to 375°F (190°C).

In a large pot, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash them in a bowl.

In a skillet, heat a drizzle of olive oil over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook for another minute.

Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for a few more minutes until heated through.

In a large mixing bowl, combine the mashed sweet potatoes, sautéed mixture, sour cream, and half of the cheddar cheese. Mix well.

Transfer the mixture to a greased baking dish and spread it evenly. Top with the remaining cheddar cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.

Enjoy this comforting casserole that’s perfect for family gatherings or a cozy night in!