Southwest Sweet Potato Casserole



  • 2 Tbsp. olive oil
  • 1 1/2 lbs. chorizo sausage, ground
  • 1 cup green bell pepper, diced
  • 1 cup spanish onion, diced
  • 4 each garlic cloves, minced
  • 1 tsp. salt
  • 1 Tbsp. ancho chili, ground
  • 1 lb. 13 oz. black beans, canned
  • 2 cups sweet corn
  • 4.5 oz. green chilis, canned/diced
  • 4 cups Sweet Things® Sweet Potato Mashed (Item #M0007)
  • 1 lb. 7 oz. salsa verde
  • 3 cups jack cheddar cheese, shredded
  • 2 oz. tortilla chips, crushed


Preheat oven to 350°F. Heat oil in a large sautéé pan. Add chorizo, cook thoroughly and crumble. Remove from pan and set aside. Using remaining oil, add green pepper, onion, garlic and salt. Once softened add ancho chili and sauté for 1 minute. Remove from heat and transfer contents into a large mixing bowl. Add chorizo, beans, corn, green chilis, sweet potato mash, salsa and 2 cups of cheese. Mix well. Place mixture into greased 9X13 baking dish. Top with crushed tortilla chips and bake at 350°F for 30 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top. Let cool slightly and serve.


6-8 servings

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