Sweet Potato Casserole
Everyone loved this one! I am finding I love cooking casseroles because they are so easy! This one is super yummy and easy to boot! Give it a shot! It is great leftover for lunch or weekend breakfast.
Ingredients
½ regular red bell pepper (chopped)
1 head broccoli (chopped)
3 regular carrots (chopped)
3 stalks celery (chopped)
1 cup corn (frozen)
1 large yellow onion (chopped)
1 cup peas (frozen)
3 large sweet potatoes (cubed)
¼ cup unsweetened soy milk
coconut oil (spray)
black pepper (to taste)
dulse (to taste)
paprika (garnish)
Instructions
- Gather your ingredients.
- Boil large pot of water to cook potatoes. Cut potatoes into cubes and add to boiling water and cook for about 20 min or until tender.
- Pre-heat oven to 450, measure and prepare remaining ingredients.
- In large pan, sauté onions (for about 3 min).
- Add broccoli, carrots, celery, red pepper, peas, and corn and cook until tender (about 10 min). Set aside.
- When potatoes are done, drain and return to pot.
- Add soy milk, black pepper, dulse, and mash.
- Add cooked vegetables to potatoes and mix well.
- Spray baking dish lightly with coconut oil.
- Spoon in potato-vegetable mixture into the backing dish and pack down with spoon. Sprinkle top with paprika.
- Bake until golden brown (about 20 min).
- Serve with green salad.
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