ISLAMABAD: Chili cheese sweet potato casserole recipe is for those who want a bowl of chili hidden under melty cheese and a big dollop of sour cream.
It is served with roasted sweet potatoes and black bean chili layered together under a thick layer of cheese.
Ingredients
4 tbsp. vegetable oil
3 medium sweet potatoes cut into cubes
1 1/2 tsp. salt
1 yellow onion, chopped
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 can black beans
1 can diced tomatoes
1 can tomato sauce
1 can fresh or frozen corn
2 Shredded cheese
Sour cream, for serving
Directions
Step 1
Preheat oven to 400° and put some oil on a baking dish. Put on a baking sheet, potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.
Step 2
Roast potatoes until lightly brown approximately for 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.
Step 3
Heat remaining 2 tablespoons oil and then add onion and 1/2 teaspoon salt and cook, stirring, until slightly softened, 3 to 4 minutes. Add chili powder, cumin, bell pepper, garlic and oregano and then cook.
Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.
Step 4
Pour half of chili into the dish. Sprinkle with half of the potatoes. Top with remaining chili and potatoes.
Step 5
Cover with foil and bake casserole for 20 to 25 minutes then top with cheese and continue to bake until cheese is melted for 4 to 6 minutes more.
Step 6
Serve the delicious recipe with sour cream.
