Sweet Potato Casserole

Print Friendly, PDF & Email

Save to BigOven

Sweet Potato Casserole

Yield: 6

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.


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)


  1. Gather your ingredients.
  2. 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.
  3. Pre-heat oven to 450, measure and prepare remaining ingredients.
  4. In large pan, sauté onions (for about 3 min).
  5. Add broccoli, carrots, celery, red pepper, peas, and corn and cook until tender (about 10 min). Set aside.
  6. When potatoes are done, drain and return to pot.
  7. Add soy milk, black pepper, dulse, and mash.
  8. Add cooked vegetables to potatoes and mix well.
  9. Spray baking dish lightly with coconut oil.
  10. Spoon in potato-vegetable mixture into the backing dish and pack down with spoon. Sprinkle top with paprika.
  11. Bake until golden brown (about 20 min).
  12. Serve with green salad.

Speak Your Mind