There are two things we don't like to mess with here at Meatless Fleet; Chocolate and Sweet Potatoes. But when either is done right the possibilities of joyful indulgence can be endless!
On the sweet potato end of things we found a recipe we really liked about three years ago in the Vegan On the Cheap Cookbook. Over the years we've added our own je ne sais quoi, called it a "casserole pie" to cover all of our culinary bases and finally had to share the delicious, healthy and oh so affordable end results!
Sweet Potato (Spicy Casserole) Pie
Ingredient List:
5 Sweet Potatoes
1-2 Chipotle Peppers* (find these canned and in adobo sauce at C-town on the cheap!)
*We like the amount of spice we get from using 1½ peppers, the number used depends on your heat preference. Also, the more seeds you leave in your peppers the spicier the dish will be. In order to decrease the spice, use a knife to scrape out as many seeds as you can. Be mindful of not touching your eyes with your fingers and thoroughly washing your hands after this step!
2 Tablespoons of Water
2 Tablespoons of Butter (veganize it using best life buttery spread!)
1 Tablespoon Olive Oil
1 Large Sweet Onion diced
3 Carrots peeled and chopped (chop small for time efficiency)
2 Cans Black Beans
3 Cans Zesty Diced Tomatoes (Giant brand saves $'s!)
1 ½ Cups Corn (thaw frozen corn before using)
1/2 Teaspoon Cumin
1/2 Teaspoon Crushed Aleppo Chili
Pinch of Salt and Freshly Ground Pepper
What to do with everything:
1. Steam the sweet potatoes for about 12 minutes. Peel and cube them and put them in your largest pot with a steamer apparatus.
2. While you're steaming the sweet potatoes, puree the chipotle chiles with the two tablespoons of water and set aside (we use the amazingly huge food processor we got for Christmas last year, if your family remains unaware of your evolving culinary prowess and your need for one of those bad boys, don't be too sad because you can use a regular blender for pretty much the same results!).
3. Using a potato masher, mash up the sweet potatoes. Pour one half of the pureed chipotle/water mixture over the potatoes as you continue to mash them. Then add in the butter and salt and pepper. Leave the other half of the puree in the food processor (or blender) for later use.
4. Preheat oven to 350°F and lightly cover a 9x13 casserole dish with cooking spray.
5. Heat the oil over medium heat in a large skillet. Add the onion and carrots then cover and cook for 10 minutes. Transfer your veggie mixture to the casserole dish. Add in the black beans, diced tomatoes, corn, cumin, crushed aleppo chili and the remainder of the chipotle puree. Stir all around until combined!
6. Spread the delicious mashed sweet potatoes over the top of the veggie/bean mix.
7. Place in the oven for 50 minutes
8. Enjoy creamy yet spicy mashed sweet potato goodness (as seen below)!
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| Mmmm sweet and spicy deliciousness! |
Additional Notes:
-If the mash sweet potatoes are too thick you can thin them with a little veggie broth in addition to the butter. Just add it in one tablespoon at a time.
-This reheats wonderfully and makes for amazing leftovers!
- Due to our love of a good play on words and the classic rock we were brought up with, we almost titled this blog "Sweet Yam O' Mine."
However since we consider this particular casserole pie to be a symphony (albeit a culinary one) much like Beethoven's Für Elise, the title "Für Amanda (Potato Version)" won out. It is in honor of the divine Ms. Dita Forry who loves her some of our Sweet Potato (Spicy Casserole) Pie!
Here's to staying "Meat Free" in the City- The Meatless Fleet Team
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