Superfood - March-April 2017

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

1. Preheat the oven to 190°C, 375°F,
   Gas Mark 5.


2. 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.


3. Meanwhile, in a small mixing bowl, combine
   the topping ingredients. The mixture will be
   somewhat dry. Set aside.


4. 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.

5. Transfer the potato mixture to a 20cm (8in)
   square baking dish. Crumble the topping
   mixture over the sweet potatoes.


6. 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