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Sweet Potato Bake

  By Kris Giovanini  ,

November 1, 2015

Include this healthy version of the holiday classic as a side at any special meal.


3 ½ to 4 pounds sweet potatoes

¼ cup pineapple juice, preferably fresh


¼ cup oatmeal, preferably toasted

2 T dark brown sugar

1 T olive oil

1 T Earth Balance or other vegan butter

Put oatmeal, brown sugar, olive oil and Earth Balance together in a food processor and blend until the mixture holds together.


Bake or steam the sweet potatoes and peel them while still warm.

Add the pineapple juice and mash with a potato masher.

Transfer the potatoes to a casserole dish and sprinkle topping evenly over the top of the potatoes.

Bake the casserole uncovered in a 375 degree oven for about 25 to 30 minutes.

Optional - garnish with nuts (whole or pieces).



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