Thursday, April 28, 2016

Mashed Sweet Potato Casserole

My doctor has me on a detox diet right now. I can only have vegetables, berries, grapefruit, Granny Smith apples, quinoa, spices, olive oil & coconut oil. I've been cooking up a storm and I came up with a good recipe you could use as a main dish or side dish. 

The sweet potatoes, black beans, and avocado make it rather filling. You can play around with spices to tailor it to your family's taste. 

Mashed Sweet Potato Casserole 
4 medium sweet potatoes 
1 can black beans, rinsed 
1/4 cup fresh basil 
1/4 cup fresh cilantro 
1/4 cup diced onion
2T diced green onions 
2 garlic cloves, minced 
~1/4 cup olive oil 
1/2 avocado 
Salt, pepper, other spices 

Preheat oven to 350 degrees. Wash your sweet potatoes, cut a slit in them and place in a baking pan. Add ~1/2 cup of water, or enough so it fills the pan with 1/4 inch water. Cover with foil, and place in oven for 60 minutes. 

(I planned on putting tomatoes in the casserole, but in the end decided to make a quick salad for on the side.) 

Meanwhile, slice the onion and green onion. Chop the cilantro and basil. Put the onion, green onion, cilantro, basil, garlic, and beans into a bowl and stir. 

When the sweet potatoes come out of the oven, take them out of the pan and let them sit on your cutting board for ten minutes or so. When you can handle them without burning your fingers, peel the sweet potatoes. 

Put them in a bowl, mash them up, and add the olive oil, salt and pepper. Add more spices like red pepper flakes and parsley if you'd like. 

Mix your other bowl of ingredients into the mashed sweet potatoes, garnish with some more cilantro, green onion, and avocado and serve. 
*Before serving you may want to put it back in the oven for ten minutes to warm it up a bit. 

This was my meal that night and it was so filling. Packed with veggies and delicious! 

1 comment:

Heidi said...

Looks delicious!