Triple Bean Cheesy Sweet Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I would have never guessed that sweet potato and cheese went so well together. That is why this casserole tastes so good. The beans provide ample protein to make it a one-dish meal. Ingredients:
2 lbs sweet potatoes, peeled and thinly sliced (about 4 sweet potatoes) |
19 ounces chickpeas, rinsed and drained |
19 ounces white beans, rinsed and drained |
19 ounces red kidney beans, rinsed and drained |
1/2 cup green pepper, finely diced |
1 medium onion, chopped |
2 garlic cloves, minced |
1/4-1/2 teaspoon chili powder |
1/8-1/4 teaspoon cayenne pepper |
1/8 teaspoon ground pepper |
2 cups low-fat cheddar cheese, shredded |
Directions:
1. In a microwave safe bowl, cook sweet potato slices until almost completely or completely cooked.
2. Spray a 4 qt casserole with non-stick spray (I use a 9x13 glass baking dish).
3. Combine chick peas, white beans, kidney beans, green pepper, onion, garlic, chili powder, cayenne and ground pepper.
4. Layer 1/3 of the potato slices on bottom of casserole dish.
5. Spread 1/2 bean mixture over top; sprinkle with 1/3 of the cheese.
6. Repeat layering.
7. Place remaining layer of potato on top, sprinkle with last 1/3 of cheese.
8. Bake at 350 F uncovered for 25-35 minutes, until bubbly and hot.
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