Southwestern Sweet Potato Casserole

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Southwestern Sweet Potato Casserole


  • 1 package Cappello's Lasagna
  • 1 large sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
  • 1 red bell pepper, large diced
  • 1/2 onion, large diced
  • 2 tablespoon avocado oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 jar mild or medium salsa
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 1/2 cups shredded mozzarella


  • Preheat the oven to 400 F.
  • Add sweet potatoes, bell pepper and onion to a bowl. Top with oil, cumin, chili powder and salt. Toss to coat.
  • Transfer to a lined baking sheet and roast for 25-30 minutes, flipping halfway through.
  • Remove from the oven and allow to cool.
  • While the vegetables cool, remove the lasagna from the package and cut into thirds; these will be your pieces to layer between the ingredients.
  • Begin the assembly process by spraying a 8-by-12-inch in pan with oil. Add 1/3 of the salsa to the bottom of the pan and spread into an even layer, then top with lasagna sheets.
  • Top with 1/2 of the beans and 1/3 of the cheese then another layer of the lasagna sheets, being sure to press down to create compact layers.
  • Top with 1/2 of the roasted sweet potato mixture, lasagna and another 1/3 of the salsa then another layer of the lasagna sheets.
  • Repeat each layer once more ending with the vegetables and salsa on the top then sprinkle the remaining 1/3 of the cheese over the vegetables.
  • Place pan in a 400 F oven and bake for 35-40 minutes.
  • Serve with sour cream or plain almond milk yogurt as a garnish.

Kids Can Do

  • Measure out the spices for the veggies
  • Spray the pan with oil
  • Help build the layers