Try this delicious combo of cinnamon-scented sweet potato, layered with black beans and a crust-like spread of millet. Sweet white miso makes for the most spectacular sweet potato whip. It’s wonderfully hearty, loaded with complex carbohydrates, fiber, vitamins and protein.
Ingredients
4 sweet potatoes
1 Tablespoon sweet white miso
1 teaspoon Umeboshi vinegar (no Umeboshi? You can substitute with red wine vinegar)
2 teaspoons ground cinnamon
1 cup black beans, soaked overnight with a 1” piece of Kombu, drained
2 teaspoons minced garlic
1⁄2 cup white onion, finely chopped
1 teaspoon cumin
Pinch of crushed red pepper flakes
Pinch of sea salt
1 1⁄2 cups of millet
1 Tablespoon extra virgin olive oil
Directions
1. Preheat oven to 350 degrees
2. Bake the sweet potatoes for one hour or until a fork goes in easily. Remove to a bowl and let cool.
3. When cool, remove the potatoes from their skins and place the pulp in a large mixing bowl and mash with a potato masher until smooth.
4. Combine miso, vinegar and cinnamon with the potatoes.
5. While the sweet potatoes are baking, put the beans in a large stock pot and cover with water by 2”. Add the garlic, onion, cumin, crushed red pepper and salt and bring to a boil.
6. Reduce the heat, cover and simmer for 45-60 min, until tender. Drain and set aside.
7. In the meantime, put the millet in a large pot with 4 cups of salted water. Bring to a boil, then reduce the heat, cover and simmer over low for 40/45 min until the water is absorbed. Set aside.
8. Oil a large casserole dish and spread the millet over the bottom. Spread the black beans over that, and then spread the layer of sweet potatoes.
9. Bake for 45 minutes. Remove and let cool a bit before serving. Serve slices of the casserole over steamed kale.
Nutritional information: Makes 6 servings. Per serving: 225 calories; 6.6 grams protein; 47 grams carbohydrate; 1.6 grams fat; 0 grams saturated fat; 8.4 grams fiber; 310 milligrams sodium
