- Skill Level: Beginner
- Serves: 6
- Start to Finish: under 2 hours
- Prep: 10 minutes
- Cook: 1 hour, 45 minutes
- 214mg Sodium
- 114g Carbs
- 19g Fiber
- 7g Fat
- 1g Saturated Fat
- 4g Sugars
- 21g Protein
- 76mg Calcium
- 6mg Iron
The sweet potatoes and millet can be made up to 2 days ahead. Adapted out of The Candle Cafe Cookbook from the Candle Café.
- 4 medium sweet potatoes
- 3 cups dry millet
- 1 tablespoon sweet white miso (can be found in Asian markets)
- 1 teaspoon umeboshi vinegar (can be found in Asian markets)
- 2 teaspoons ground cinnamon
- 3 cups canned black beans
- 2 teaspoons minced garlic
- 1/2 cup finely chopped white onion
- 1 teaspoon cumin
- 1 pinch crushed red pepper
- 1 pinch sea salt
- 1 tablespoon olive oil
1. Preheat the oven to 350 degrees. Bake the sweet potatoes for one hour, or until fork–tender. While the potatoes are cooking, put the millet and 8 cups of salted water in a large pot, bring to a boil, then cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.
2. When cool enough to handle, remove the potatoes from their skins, place them in a large mixing bowl and mash them with a potato masher until smooth.
3. Combine the miso, vinegar, and cinnamon with the potatoes.
4. Meanwhile, combine the beans, garlic, onion, cumin, crushed pepper, and salt in a medium bowl and toss to combine.
5. Spread the olive oil along the bottom of a large baking pan or casserole dish.
6. Spread the cooked millet over the bottom of the pan, then spread the black bean mixture in an even layer over the millet. Top with the sweet potato mixture and spread evenly.
7. Bake the casserole for 45 minutes. Remove from the oven and let cool a bit before slicing into six servings. You can also make the casserole a day or two ahead, store in the refrigerator, and bake before serving.