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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 4 servings The following items or measurements are not included below: vegan margarine |
||
| Calories 288 | ||
| Calories from Fat 39 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 375mg | 15% | |
| Potassium 661mg | 18% | |
| Total Carbohydrate 55.8g | 18% | |
| Dietary Fiber 4.5g | 17% | |
| Sugars 30.2g | ||
| Protein 9.5g | 19% | |
Ingredients
- 1 lb soft tofu
- 4 medium sweet potatoes or yams
- 1/2 cup pure maple syrup
- 2 tablespoons vegan margarine (I use Soy Garden)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger (try to use fresh!)
- chopped pecans
- vegan marshmallow
Directions
1
Scrub sweet potatoes/yams and cook until tender. (I microwave mine on high for about 10 minutes, or until a fork goes in easily.) Let sit until cool enough to handle. Peel and cut into small chunks.2
Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.3
Pour into a casserole dish and top with pecans/marshmallows, if desired.4
Bake at 350 degrees F for about 20 minutes until heated through.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Elmotoo
On Jun 18, 2008
I topped this with shredded coconut which toasted up nicely in the oven. I had it in my head that because there was tofu, it would be a good main dish. Nah, it's a side dish, much like sweet potato pie. Only with a blast of protein! Made for My 3 Chefs 6/08.
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