Comfort and Tradition: Sweet Potato Green Bean Casserole

In the world of comforting classics, few dishes evoke as much nostalgia and warmth as the green bean casserole. This iconic American side dish has a rich history, a special place at holiday tables, and, surprisingly, offers a poignant avenue for grief cooking. Today, we'll delve into the heartwarming tale of green bean casserole and why its comforting embrace can be a source of solace, especially when enriched with the sweet touch of sweet potatoes.

A Tale of Tradition:

Green bean casserole isn't just a dish; it's a culinary heirloom. Created in 1955 by Dorcas Reilly, a home economist working for the Campbell Soup Company, it was initially conceived as a simple, budget-friendly recipe to feature Campbell's Cream of Mushroom Soup. Little did she know that she was sowing the seeds of a beloved American tradition.

Why It's So Important:

Over the decades, green bean casserole has become a symbol of comfort, family gatherings, and the holiday season. Its appearance on the table is a signal that a special occasion is in full swing. It transcends generations, offering a connection to the past and a bridge to the future—a culinary link between loved ones who have passed and those who remain.

The Essence of Grief Cooking:

Cooking through grief can be a cathartic experience, allowing us to channel our emotions into creating something meaningful. Preparing green bean casserole is a form of grief cooking—a process that invites reflection, healing, and a sense of connection with cherished memories.

Sweet Potatoes: A Heartfelt Addition:

To elevate this beloved classic and infuse it with even more depth and comfort, consider adding sweet potatoes. These vibrant tubers bring a natural sweetness and earthy warmth to the dish, symbolizing the enduring sweetness of cherished memories.

The Act of Creation:

As you slice the sweet potatoes and arrange the layers, let each movement be an opportunity to honor your grief and the memories of your loved one. The preparation becomes a mindful meditation, a way to express emotions and create something beautiful from them.

The Comfort in Every Bite:

When you finally taste the sweet and savory harmony of your green bean and sweet potato casserole, let it serve as a reminder that even in times of grief, comfort can be found in the embrace of cherished traditions and the warmth of shared meals.

Bringing it All Home:

Green bean casserole, with its timeless history and enduring popularity, has a unique ability to provide comfort and connection, especially when enriched with the heartfelt addition of sweet potatoes. In the act of creating and savoring this dish, we find solace, nourishment, and a tangible link to our past—a beautiful example of how grief cooking can heal the soul through the power of tradition and love.

Ingredients

• 3 medium sweet potatoes, peeled and sliced into 1/4-inch thick medallions

• 4 tablespoons grapeseed oil

• Salt

• 1 small head cauliflower, roughly chopped into small pieces

• 1 small yellow onion

• 10 ounces of baby bella mushrooms (about 2 cups), thinly sliced

• 1.5 cups cooked cannellini beans or 1 (15-ounce can), drained and rinsed

• 1 cup plain unsweeted soy milk or other nondairy milk

• 2 teaspoons vegetable bouillon paste or 1 vegetable bouillon cube (side note, in a pinch I just use miso paste I know it’s different but I’m trying to build body and give an umami flavor.

• 1 teaspoon porcini powder (optional)

• 1 teaspoon dried thyme

• 1 teaspoon ume plum vinegar or lemon juice

• 1/4 cup nutritional yeast

• 1 teaspoon freshly ground black pepper

• 1 pound fresh green beans or 1 (14-ounce) bag frozen green beans, thawed and cut into 1-icnh pieces

• 1 cup fried shallots

Directions

1. Preheat oven to 375F. Line a baking sheet with parchment paper or silicone mat and keep nearby.

2. in a 9x9 inch baking or casserole dish, toss the sweet potato medallions with 1 tablespoon of the oil. Arrange them evenly in the bottom of the dish and sprinkle with salt. The sweet potatoes will overlap. Set aside while you prepare the cauliflower.

3. Place the chopped cauliflower on the prepared baking sheet. Drizzle 2 tablespoons of the oil over the cauliflower, then evenly arrange the pieces over the sheet. Add a sprinkle of salt. Place both the sweet potatoes and cauliflower in the oven and roast for 30 minutes, or until the vegetables are tender.

4. In a large saucepan, heath the remaining 1 tablespoon of oil over medium-high heat. Add the onion and saute until it is translucent, about 3 minutes. Stir in the mushrooms and beans. Reduce the heat to medium-low and continue to cook until the mushrooms start to release their juices and become tender, about 10 minutes.

5. Add 1 cup water, the soy milk, bouillon paste, porcini powder, and thyme. Partially cover the pan with a lid and simmer for another 10 minutes. Add three quarters of the roasted cauliflower, the vinegar, nutritional yeast, and 1/2 teaspoon salt. Cook for 5 more minutes.

6. Remove the pan from the heat and use an immersion blender to puree about two thirds of the mixture. If you do not have an immersion blender allow the mixture to cool until it’s safe to transfer three quarters of it to a blender to puree. Return the pan to the heat and add the black pepper and green beans. Stir well to combine.

7. Spoon the green bean mixture over the top of the roasted sweet potatoes in the casserole dish. Top the dish with the remaining roasted cauliflower. Bake for 20 minutes and serve hot topped with fried shallots.

8. If you will be delivering this to a friend put the shallots in a small side container with instructions to reheat in skillet and add after casserole has been reheated.

Fried Shallots

Ingredients

• 2 cups coconut oil or grapeseed oil

• 6 large shallots, thinly sliced

• 1/2 teaspoon salt

Directions

1. Double-line a large plate with paper towels and keep nearby

2. In a saucepan, heath the oil over high heat. When the oil is hot, add the shallots and fry for about 10 minutes, or until golden brown. Use a handled sieve or slotted spoon to transfer the fried shallots to the prepared plate. Sprinkle salt over the shallots as they cool. They will become

3. Store in airtight container in the refrigerator for up to 7 days.