KosherEye
<<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>> Nomoo Cookies <<< o >>> Cinnamon Cake <<< o >>> Monday Morning Cooking Club <<< o >>> Yom Tov Recipes <<< o >>> Herbed Stuffing with Jack’s Gourmet Sausage <<< o >>> Harold Import Co. Tool Giveaway <<< o >>>

Kosher Side Dishes



Bookmark and Share
Basil and Pecan Sweet Potato Bake PDF Print E-mail

KosherEye.com

basilsweetpotatobake

Adapted from Allens Inc., Quality Vegetables

This Pecan and Sweet Potato casserole is brought up a notch with the addition of Basil which adds a subtle peppery flavor. This is a real time-saver recipe as it uses canned sweet potatoes - what could be easier, faster, and tastier!

Ingredients:

3 15–oz. cans Princella or Sugary Sam Cut Sweet Potatoes, drained
1/2 cup parve MimicCreme or Soy Milk
1/8 cup parve margarine, softened
1/8 cup fresh basil, chopped
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Salt and pepper to taste
1/2 cup pecans, chopped

Directions:

Preheat oven to 350ºF. In medium mixing bowl, combine first seven ingredients and blend with an electric mixer or in a food processor. Transfer mixture to a greased 9" x 9" casserole dish and smooth the surface. Top with chopped pecans. Cover and bake 20 minutes; remove cover and bake an additional 10 minutes.

Notes:

Recipes: Side Dishes, Sweet Potatoes, Parve, Kosher

Add a comment
 
<< Start < Prev 101 102 103 104 105 106 107 108 109 110 Next > End >>

Page 103 of 173
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3