This dish comes together with very little effort thanks to my new favorite ingredient: Pre-mashed organic sweet potatoes from Whole Foods… Seriously could it be any easier?
One can comes with 4 servings at under 50 calories each. It makes sweet potatoes easier than ever. It might be a seasonal product so go stock-up. There are many things you can make with this kitchen staple!
The recipe below is perfect for two with just enough to fill two mini baking dishes or 1 quick bread baking dish. Feel free to double the recipe for an 8 by 8 pan.
1 Can Organic Sweet Potato Puree
1/6th Cup Maple Syrup
1.5 Tablespoons Brown Sugar
1/4th Teaspoon Salt
1/2 Teaspoon Cinnamon
1/8th Pumpkin Pie Spice (Or AllSpice)
1/8th Cup Almond Milk Vanilla Unsweetened
1/8th Cup Soy Yogurt Unsweetened
1 Tablespoon Vegan Spread
2 Tablespoons Brown Sugar
1/4 Cup Oatmeal
1/2 Cup Pecans
1.5 Tablespoons softened Vegan Spread
1) Pre-heat your oven to 325 Degrees. Mix all of your sweet potato base casserole ingredients together in a mixing bowl.
2) Spread out into two mini loaf pans.
3) In a food processor add all of your toppings ingredients. Process until crumbly.
4) Top sweet potato base with pecan topping and pop into the oven.
5) Bake 30-35 minutes.
Easy as pie… oh wait that’s later this week!
This weekend felt like it went by way to fast didn’t it. I love getting to spend time with my family and can’t wait to meet them in upstate NY later this week. Also my Dad is handy to have around the house. Within 24 hours of being there he fixed my dresser drawer, my bathroom door, and my spice cabinet drawer. Take that good for nothing maintenance guy, Thanks Dad!