Black N’ Gold Casserole

It’s the first day of Steelers season. What other recipe could I possibly kick off this web site with?? I’ll be curling up on the couch with a hot plate of this and a frothy glass of Guinness at 8:00 tonight. Go Stillers!

  • 1 garlic clove, minced or pressed
  • 1 1/2 teaspoons freshly grated lime peel
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups coconut milk (see note)
  • 4 cups peeled and sliced sweet potatoes (about 11/2 pounds)
  • 1 cup cooked rice
  • 1 1/2 cups cooked black beans (15-ounce can, drained)
  • 1 1/2 cups fresh spinach, rinsed, stemmed and chopped


  • 3/4 cup cornmeal
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Preheat the oven to 350 degrees. Lightly oil a 9×13-inch baking pan.
Combine the garlic, lime peel and juice, cilantro, thyme, salt, pepper and coconut milk in a measuring cup. Pour one-third of this mixture into the prepared baking pan. Layer half of the sweet potatoes in the bottom, topped by half the rice, half of the black beans, and half the spinach. Pour on another third of the coconut milk mixture and repeat the layers of sweet potatoes, rice, beans and spinach. Pour the remaining coconut milk mixture over all.
In a small bowl, combine all of the topping ingredients and sprinkle over the gratin.
Bake, uncovered, for about 60 minutes, rotating the pan in the oven after 30 minutes to ensure uniform baking. When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2 to 3 minutes until the potatoes absorb any remaining liquid. Serves 6-8.
NOTE: From two 14-ounce cans. (Store the remainder in the freezer in a sealed container.)

From Moosewood Restaurant New Classics


1 comment so far

  1. Slacker on

    YAY Steelers!

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