Ease of Preparation: 2 (not hard I guess, but it's at least two hours until on the table)
Weight Friendliness: 5 (only 4 points a slice)
Maddie Friendliness: 3 (She ate the millet and poked at the sweet potato)
Cost of Ingredients: 3
Recipe adapted from The Candle Cafe Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman
4 Sweet Potatoes
1 tbsp sweet white miso
1 tsp umeboshi vinegar
2 tsp ground cinnamon
1 cup black beans soaked overnight with a 1-inch piece of kombu, drained (full disclosure, I totally forgot to soak the beans so I ended up using two cans of beans and skipped to step 8)
2 tsp minced garlic
1/2 cup finely chopped white onion
1 tsp cumin
pinch of crushed red pepper
pinch of sea salt
1 1/2 cups millet
1 tbsp extra-virgin olive oil
- Preheat oven to 350 degrees. (Do this first.)
- Bake the sweet potatoes for 1 hour or until easily pierced with a fork. (While the sweet potatoes are cooking, start the beans [step 7] and then start the millet [step 11].)
- Cool the potatoes until they are cool to the touch.
- Remove the peels. (This is easy, the skins literally just come right off)
- Place the sweet potatoes in a large mixing bowl and mash them with a potato masher until smooth.
- Combine the miso, vinegar, and cinnamon with the potatoes.
- Put the beans in a large stockpot and add cover with water by two inches.
- Over high heat, add the garlic, onion, cumin, crushed red pepper, and salt and bring to a boil.
- Reduce the heat, cover, and simmer the beans for 45-60 minutes, or until tender.
- Drain the beans and set aside.
- Put the millet and 4 cups of salted water in a large pot and bring to a boil.
- Cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.
- Lighly oil a large baking pan or casserole (I used a regular 13 by 9 cake pan).
- Spread the millet over the bottom of the pan.
- Spread the black beans in an even layer over the millet.
- Top with the sweet potato mixture.
- Bake the casserole for 45 minutes.