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Healthy Texas Vegan

Sweet Potato Casserole

This sweet potato casserole is a healthier version of a traditional sweet potato casserole that uses apricots, an orange, and lots of aromatic spices to give you lots of flavor. Topped with raw or roasted pumpkin seed and sliced green onion to create the perfect combination of delicious flavors.
This recipe was created by PCRM and adapted by OldwaysPT.org.
Print Recipe
Course: Dinner, Healthy, Side Dish
Ingredients Method Notes

Ingredients
  

  • 9 sweet potatoes
  • 1 tbsp maple syrup
  • 1/2 tea orange zest
  • 3 tbsp orange juice
  • 1/2 tea ground cinnamon
  • 1/2 tea ground ginger
  • 1/2 tea ground allspice
  • 1/3 c apricots, chopped
  • 1/4 c pumpkin seeds, raw or roasted
  • 1 green onion, thinly sliced

Method
 

  1. Preheat oven to 400°. Pierce the potatoes several times with a fork and bake in a baking dish for 50 to 60 minutes, until the potatoes are tender to the touch.
  2. Remove the potatoes from the oven and let them cool for 10 minutes. Scoop the flesh from the sweet potatoes into a mixing bowl, discarding the peels. Gently mash with a potato masher until smooth yet slightly lumpy. Add the syrup, orange juice, cinnamon, ginger, allspice, orange zest, and apricots to the sweet potatoes and stir.
  3. Transfer the mixture into a casserole dish or 9 x 13 inch baking dish and sprinkle with the pumpkin seeds. Bake for about 20 minutes, until the seeds are golden.
  4. Remove the dish from the oven and sprinkle with the sliced green onions. Serve immediately.

Notes

Note: Sweet potatoes vary in size. You want to aim for about 3 pounds of sweet potatoes. 
The recipe was created by PCRM (Physicians Committee for Responsible Medicine). It was adapted from OldwaysPT.org.