Mexican Sweet Potato Casserole


Are you ready to meet your new favourite dinner bestie with leftovers for lunch al-desko the following week? This recipe is seriously¬†the bomb. It is so crazily easy, quick to prepare & ridiculously delicious. Not to mention it gets two thumbs up from the healthy peeps out there. Plus, ditch the yoghurt sauce (a travesty in my books but you do you) & it’s vegan. What more do you want?

The recipe probably!

What you’ll need:

2 large sweet potatoes, diced
1 cup quinoa
1 cup vegetable or chicken broth
2 cans black beans, rinsed
2 cans diced or crushed tomatoes
1 & 1/2 cups salsa
1 Tbsp chilli powder (less if you don’t want it too hot)
1 tsp onion powder
1 tsp cayenne pepper

For the (scrumptious!) yoghurt sauce:
1/2 cup yoghurt (I make my own with the Easiyo yoghurt maker)
Mexican spices, as much as you want (I bought a blended Masterfoods one that includes paprika, cumin, chilli, garlic, onion and oregano)

Optional garnish:
Avocado, sliced

Scroll down to see the recipe & some in-progress photos…








How you cook it:

Preheat the oven to 190 degrees Celsius.

Then basically all you have to do here is peel & dice the sweet potatoes. Pop them in a big bowl & mix in all of the other ingredients (excluding of course the yoghurt & Mexican spices).

Pour it all into a baking dish (I ended up using two) & bake for 75 minutes covered with foil. Make sure the sweet potatoes are cooked & that’s it!

Mix up the yoghurt & Mexican spices & slice your avocado & you are done!



The only thing left for you to do is enjoy your delicious meal! This recipe serves 6 so save it for a big family dinner or freeze the leftover portions for lunch at work!