Sweet potato and black bean casserole

My boyfriend and I made a trip last year to Georgia, where I discovered that sweet potatoes are a really big deal.

We stopped by this amazing health food store called Sevananda in Atlanta, which had lots of tasty prepared meals. This recipe is inspired by their sweet potato and black bean casserole. I had never thought of that combo before, but it’s a match made in heaven! I added my own twist, which is vegan butter and lime juice (I have always added a few squeezes of lime juice when I’ve prepared sweet potatoes in the past).

It’s a hearty and comforting meal that is very filling. A few bites go a long way. My boyfriend now calls this my “specialty,” which is convenient for me because it’s so easy and cheap.

A note on the different varieties of sweet potatoes: there are many different types of sweet potatoes including Hannah, jewel, garnet, purple, and Japanese. They can be orange, purple, or yellow on the inside. All of these varieties are great, except some are a little sweeter than others. I’d recommend trying a few different types and seeing which you prefer. My personal fave is the Japanese sweet potato (pictured), but I enjoy and have used a bunch of different kinds.

Ingredients (serves 2)

2 medium-sized sweet potatoes
1 can black beans
1 tbsp vegan butter or extra virgin olive oil. I like Miyoko’s vegan butter
1 tbsp lime juice (about the juice of 1 lime)
Herbamare or sea salt, to taste

Put a steamer basket in a pot, and fill the pot with water until it comes up to an inch below the steamer basket.

Add the sweet potatoes, and heat the water on high until it starts to boil.

When the water starts boiling, cover the pot and lower the heat to medium.

Continue steaming the sweet potatoes until they’re soft (test periodically with a fork or a knife). It usually takes me about 30-40 minutes.

Meanwhile, empty the can of black beans into a strainer and rinse with water. Transfer the beans to a sauce pan and add 1 tbsp water. Heat on high and bring the tiny bit of water to a boil. Lower to a simmer, cover, and steam for 5 minutes or until the water has evaporated.

Put the sweet potatoes in a pot and mash them (I like to use a big wooden spoon). Add the black beans and stir. Add the vegan butter, lime juice, and sea salt, and continue to stir until everything is evenly interspersed.

You are now done. Enjoy!

 

Sweet Potato and Black Bean Casserole

Healthy, hearty, and delicious sweet potato and black bean casserole! Very simple and easy to make.

Yields: Serves 2 hungry people; 3 not-so-hungry people

  • 2 medium-sized sweet potatoes
  • 1 can black beans
  • 1 tbsp vegan butter or extra virgin olive oil. I like Miyoko’s vegan butter
  • 1 tbsp lime juice (about the juice of 1 lime)
  • Herbamare or sea salt, to taste

Put a steamer basket in a pot, and fill the pot with water until it comes up to an inch below the steamer basket.

Add the sweet potatoes, and heat the water on high until it starts to boil.

When the water starts boiling, cover the pot and lower the heat to medium.

Continue steaming the sweet potatoes until they’re soft (test periodically with a fork or a knife). It usually takes me about 30-40 minutes.

Meanwhile, empty the can of black beans into a strainer and rinse with water. Transfer the beans to a sauce pan and add 1 tbsp water. Heat on high and bring the tiny bit of water to a boil. Lower to a simmer, cover, and steam for 5 minutes or until the water has evaporated.

Put the sweet potatoes in a pot and mash them (I like to use a big wooden spoon). Add the black beans and stir. Add the vegan butter, lime juice, and sea salt, and continue to stir until everything is evenly interspersed.

  • Preparation time: 2 minutes
  • Cook time: 40 minutes
  • Total time: 42 minutes