Sweet Potato and Prune Casserole recipe

All Recipes Side Dish Vegetables Sweet Potatoes

Ingredients

6 sweet potatoes
1 (16 ounce) jar stewed prunes
¾ cup honey
¾ teaspoon ground cinnamon
1 teaspoon salt
1 fluid ounce prune juice
2 tablespoons lemon juice
¼ cup pareve margarine, melted

Nutrition Info

295.6 calories
carbohydrate: 63 g
cholesterol: : -
fat: 5.8 g
fiber: 4.9 g
protein: 2.3 g
saturatedFat: 1 g
servingSize: -
sodium: 412.1 mg
sugar: 45.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.

  2. In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.

  3. Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.

  4. Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.

Recipe Yield

8 servings

Recipe Note

A sweet vegan treat! The margarine used is pareve, meaning it contains no animal products, and can be found in groceries stocking kosher foods.

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