Spiralized Mexican Sweet Potato Casserole

Hi friends!  Sorry I disappeared.  Life gets busy sometimes.  You know how it is.  The hubs and I have a cruise coming up and starting today I am determined to be as good as I possibly can be up until that trip.  My eating hasn’t been out of control or anything and I am still going to the gym or Zumba at least 4 times per week, but, I am still recommitting to doing my very best for the trip.  Who else needs a kick in the but?  If you do then join me!

Recently I saw this recipe for Spiralized Mexican Sweet Potato Casserole on Skinnytatse and I couldn’t wait to try it.  Ask the hubster and he will tell you that I never get tired of Mexican food and Latin flavors.  I am always up for a good reason to use my spiralizer.  Now don’t worry, if you don’t have one, you can always just do a large grate on them.

This recipe is just a HAIR fussy.  If you don’t feel like messing with rehydrating peppers and all that jazz, I think you could easily sub salsa for the pepper sauce.  I am giving you the exact recipe but, just so you are aware, I was not able to find guajillo peppers so I subbed ancho peppers and it was great!

Sweet Potato Casserole

Spiralized Mexican Sweet Potato Casserole

Ingredients:

  • 1 lb boneless skinless chicken breast (or 12 oz  shredded cooked chicken)
  • 2 sweet potatoes 12 oz total, spiralized and cut into 6-inch lengths
  • 4 medium vine tomatoes
  • 4 dried guajillo chili peppers
  • 1 teaspoon olive oil
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1/2 tsp cumin  powder
  • 1 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 cup frozen corn
  • 1 (15 oz) can black beans, rinsed and drained
  • 5 oz pepper jack cheese, shredded chopped scallions for topping  (optional)

Directions:

Preheat oven to 400°F. Place the spiralized sweet potatoes with the smallest noodle blade and place them in a 9 x 13 oval casserole dish.

If you’re cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool and shred the chicken. Place in a large bowl.

Bring a large pot of water to boil and add guajillo peppers, cover and simmer on medium until the peppers are soft, 10 to 20 minutes depending on the pepper.  Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers.  Transfer to a blender.

Add 4 tomatoes to the same boiling water and cook 10 minutes. Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.

Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned. Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.

Pour the mixture into the large bowl with the shredded chicken, black beans and corn.

Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.

Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.

When ready to serve top with scallions and serve.

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