82 SUPERFOOD
THE PLANTPURE KITCHEN
In the traditional holiday casserole, sweet
potatoes are smothered in marshmallows
and loaded with extra sugars. This is a fruity
alternative. It feels more like a dessert than a
side dish, but for a Thanksgiving tradition, it’s
perfect!
INGREDIENTS
- 3 large sweet potatoes, peeled and cut into
cubes - 2 medium Granny Smith apples, peeled,
cored and diced - 225g (8oz) canned crushed pineapple in
juice, undrained - 60ml (¼ cup) canned reduced-fat coconut
milk - 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
TOPPING
- 90g (1 cup) oats
- 60g (½ cup) chopped walnuts or pecans
- 125g (1 cup) chopped pitted dates
- 60g (¼ cup) apple sauce (unsweetened)
SERVES: 6–8
PREP TIME: 20 MINUTES
COOKING TIME: 50 MINUTES
- Preheat the oven to 190°C, 375°F,
Gas Mark 5. - In a medium saucepan, combine the sweet
potatoes and apples, then pour in enough water
to cover them. Bring the water to a boil over
medium-high heat, reduce the heat to medium,
and cook for 10 to 15 minutes until the potatoes
are tender when pierced with a fork. Drain and
transfer to a large mixing bowl. - Meanwhile, in a small mixing bowl, combine
the topping ingredients. The mixture will be
somewhat dry. Set aside. - Mash the potatoes and apples coarsely with
a fork or potato masher. Add the pineapple with
its juices, coconut milk, maple syrup and spices.
Mix well.
- Transfer the potato mixture to a 20cm (8in)
square baking dish. Crumble the topping
mixture over the sweet potatoes. - Bake for 30–35 minutes, until the top is
golden brown and the potatoes begin to
bubble. Serve warm.
PER SERVING (BASED N 8 SERVINGS, NOT INCLUDING
TOPPINGS) 106kcals, 1.2g protein, 0.7g fat (0.5g saturates),
25g carbs, 2.8g fi bre, 15g sugar, <0.1g sodium
Baked Holiday Sweet Potato Casserole
BOOK DETAILS
Extracts from The
PlantPure Kitchen by Kim
Campbell, published by
BenBella Books in 2016,
ISBN 9781944648343,
£16.02 RRP
SF9_P80-82 Plant Pure.indd 82 03/02/2017 10:07