Sweet Potato and Rice Dressing


2 cups water
1 large sweet potato, peeled and chopped (1 1/2 cups)
1 cup uncooked long grain white rice
1/2 teaspoon salt
1 15 ounce can black beans, rinsed and drained
1 1/2 cups frozen sweet soybeans (edamame), thawed
1 cup shredded Monterey Jack cheese (4 ounces)
1 8 ounce carton sour cream
1 4 ounce can diced green chile peppers, undrained
1/4 cup chopped green onions
2 tablespoons all-purpose flour
1 tablespoon snipped fresh sage
2 cloves garlic, minced
1/2 teaspoon salt
Toasted pumpkin seeds (pepitas) (optional)



Preheat oven to 350 degrees F. In a medium saucepan, bring water to boiling. Stir in sweet potato, rice, and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.

Meanwhile, in a large bowl, combine black beans, soybeans, 1/2 cup of the cheese, the sour cream, chile peppers, green onions, flour, sage, garlic, and 1/2 teaspoon salt. Stir in rice mixture.

Transfer mixture to an ungreased 2-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 30 minutes or until heated through. If desired, sprinkle each serving with pumpkin seeds.