Sweet Potato and Green Bean Casserole with Diced Tomatoes

This Sweet Potato and Green Bean Casserole beautifully combines the earthiness of sweet potatoes with the crispness of green beans and the acidity of diced tomatoes. Topped with a hint of garlic and a sprinkle of cheese, this dish offers a delightful balance of flavors and textures, making it a perfect side for any meal. It's vegetarian-friendly and provides a wholesome dose of nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large pot, bring salted water to a boil. Add the diced sweet potatoes and cook for about 10 minutes until slightly tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the green beans to the skillet and cook for about 5 minutes, stirring occasionally, until bright green and tender-crisp.
5. In a large mixing bowl, combine the sweet potatoes, green beans, diced tomatoes, oregano, salt, and pepper. Mix well to combine.
6. Transfer the mixture to a greased baking dish. If using, sprinkle the shredded mozzarella cheese on top.
7. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the vegetables are cooked through.
8. Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.