Sweet Potato and Prune Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A sweet vegan treat! The margarine used is pareve, meaning it contains no animal products, and can be found in groceries stocking kosher foods. Ingredients:
6 sweet potatoes |
1 (16 ounce) jar stewed prunes |
3/4 cup honey |
3/4 teaspoon ground cinnamon |
1 teaspoon salt |
1 fluid ounce prune juice |
2 tablespoons lemon juice |
1/4 cup pareve margarine, melted |
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.
|
|