Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

03 February 2010

Sweet Potato & White Bean Casserole

This casserole is one of my 'go to' favorites, especially on a busy weeknight. Today I knew I had a crazy day and as such I made the casserole at 6am and left it in the fridge all day so it would be ready for the oven when I got home.

All I had to do was grate some cheese and season some dried breadcrumbs and dinner was ready. It's nice to have a few of these dinners in your recipe box for when you just want a proper home cooked meal that doesn't require any fancy or exotic ingredients and you want to eat quickly.

Sweet Potato & White Bean Casserole:
Yields 4 generous servings

3-4 medium sweet potatoes (orange flesh)
1, 15 oz can navy beans ( I like Eden brand)
3 medium Roma tomatoes
1 medium red onion
1 medium red bell pepper
1/4 tsp red chile flakes
1 TB fresh chopped Thyme
salt & pepper to taste
3 TB Extra Virgin Olive Oil
2/3 cup dried breadcrumbs ( I like Panko but use what you have)
1 cup grated Gruyere cheese
1/2 tsp Herbes de Provence

1) Preheat the oven to 375 degrees F. Grab your 9"x13" baking dish and have at the ready. Peel and slice your sweet potatoes lengthwise and slice them into 1/2" thick half moons and add them to the baking dish. Seed and chop your red bell pepper into 1" dice and chop your tomatoes into 1" dice. Add those to the baking dish. Drain and rinse your beans and add them in. Dice your onion, chop your thyme and add those right in. Season with salt and pepper and the red chile flakes. Toss all the ingredients with 2 TB of the Olive Oil. Bake the casserole, uncovered, for 45 minutes or until the sweet potatoes are just tender.

2) Meanwhile, grate the Gruyere and set aside. Mix the breadcrumbs, the Herbes de Provence and a bit of salt & pepper with 1 TB of the Olive Oil and set aside. 

3) After 45 minutes, remove the casserole from the oven and sprinkle on the Gruyere. Sprinkle the breadcrumbs over the cheese and spread evenly across the surface of the casserole. Return it to the oven for another 15-20 minutes until the cheese is melted and the breadcrumbs are golden brown. Let cool for 5-10 minutes before serving.

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