By Kate Vaynshteyn at www.babaganosh.org

This Thanksgiving, serve something really special alongside your turkey, mashed potatoes, stuffing and gravy!

This recipe from our food blogger Kate is sure to be the talk of the table this season.

Combining sweet with tart, crunchy with creamy and a whole variety of other textures and flavors, this sweet potato casserole is a symphony in your mouth.

Sweet potatoes, great northern or navy beans and pecans present a great mix of earthy flavors that are elevated tremendously with the addition of dried cranberries, sage, thyme, maple syrup and even a hint of lime juice with blasts of freshness and color.

Somewhat reminiscent of an au gratin potato dish, this sweet potato casserole is a perfect side dish for your Thanksgiving meal. It will also last for several days after preparation, so you can enjoy it with your leftover turkey sandwiches, turkey Manhattans, turkey soup or whatever you decide to make the following days.

White Bean and Sweet Potato Casserole

White Bean and Sweet Potato Casserole

Ingredients

  • 1.5 lbs. sweet potatoes (about 3 medium sweet potatoes)
  • 2 14-oz jars Randall Bean Organic or Regular Great Northern or Navy Beans, drained and rinsed
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 16-20 fresh sage leaves, finely diced
  • 1 Tbsp. fresh thyme leaves
  • Juice of 2 limes (about 5—6 Tbsp.)
  • ¼ cup maple syrup
  • 2 Tbsp. olive oil, plus more for oiling the casserole dish
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 350F. Brush a 2.5 quart casserole dish (approximately 10” x 8”) with olive oil.
  2. Use a mandolin to thinly slice the sweet potatoes.
  3. Toast the pecans in a large pan over medium-high heat for 2-3 minutes.
  4. In a large bowl, combine the beans, chopped pecans, dried cranberries, sage, and thyme. Add the lime juice, maple syrup, and olive oil and mix well.
  5. To assemble the casserole, layer a third of the sweet potatoes on the bottom of the oiled casserole dish. Season lightly with salt and pepper. Spread about 1 cup of the bean mixture over the sweet potatoes. Repeat two more times, ending with the bean mixture. The final layer of the bean mixture will be approximately 2 cups, to cover the sweet potato layer fully.
  6. Cover with aluminum foil and bake at 350F for 50-60 minutes, or until the sweet potatoes are fully cooked. Let stand 5 minutes before serving. Serve warm.
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November is synonymous with Thanksgiving. Another thing synonymous with November? Football. If you’re getting ready for a Saturday or Sunday game day party to root on your favorite college or professional football team, make sure you have the right kind of grub to serve up to your family and guests. Randall Beans are perfect for this kind of an occasion, so download a free copy of our Football Food cookbook, loaded with game day musts like chili, nachos, taquitos. buffalo dip and salsa.

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