Triple Bean Cheesy Sweet Potato Casserole
Dive into comfort food bliss with this Triple Bean Cheesy Sweet Potato Casserole, a hearty, flavor-packed dish that's as nourishing as it is delicious. This vibrant casserole layers creamy, buttery sweet potatoes over a medley of seasoned black beans, kidney beans, and cannellini beans, perfectly spiced with smoky paprika, cumin, and garlic powder. Topped with a duo of melty cheddar and mozzarella cheeses, and optionally garnished with fresh green onions, this casserole bakes up golden, bubbling, and irresistible. Perfect for weeknight dinners or festive gatherings, this gluten-free, protein-rich recipe serves as a satisfying main course or a crowd-pleasing side dish. With minimal prep time and wholesome ingredients, it’s a versatile and easy-to-make masterpiece that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 cup black beans (canned, drained and rinsed)
- 1 cup kidney beans (canned, drained and rinsed)
- 1 cup cannellini beans (canned, drained and rinsed)
- 1.5 cups cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 0.25 cup milk
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions (chopped, optional for garnish)
- 1 teaspoon olive oil (for greasing baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Peel the sweet potatoes and cut them into chunks. Place them in a large pot of salted water, bring to a boil, and cook for 15-20 minutes until tender.
Drain the sweet potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy.
In a large mixing bowl, combine the black beans, kidney beans, cannellini beans, ground cumin, smoked paprika, and garlic powder. Mix until evenly coated with the spices.
Transfer the seasoned beans into the greased baking dish, spreading them out in an even layer.
Spread the mashed sweet potatoes over the beans, smoothing the surface with a spatula.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the sweet potato layer.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
If desired, place the casserole under a broiler for 2-3 minutes to achieve a golden, crispy cheese topping.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped green onions if desired, and serve warm.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 375 mg | 29% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
