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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.5
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 574.5 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 10.5 g

View full nutritional breakdown of Sweet Potato Puff Casserole calories by ingredient
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Sweet Potato Puff Casserole

Submitted by: KKOHN00

Introduction

from Peas and Thank You blog http://peasandthankyou.com/recipage/?recip
e_id=6002914
from Peas and Thank You blog http://peasandthankyou.com/recipage/?recip
e_id=6002914

Number of Servings: 6

Ingredients

    •1/2 large onion, chopped
    •2 c. carrots, chopped
    •One 8 oz. package of tempeh
    •3/4 t. salt
    •1 1/2 t. minced ginger
    •1/2 t. cumin
    •1/2 t. coriander
    •1 1/2 t. curry powder
    •3 T. whole wheat pastry flour
    •2 c. vegetable broth
    •1 t. organic sugar or stevia equivalent
    •1/2 c. frozen peas
    •One 20 oz. package Alexia Sweet Potato Puffs

Directions

•Preheat oven to 375 degrees.
•In a large skillet coated with cooking spray or a small amount of oil, sauté onion, carrots and celery over medium high heat for 3-4 minutes.
•Grate in tempeh and add salt.
•Sauté for an additional 3-4 minutes, until the tempeh starts to brown.
•Add ginger, cumin, coriander, curry and flour and stir until evenly coated. Cook for an additional minute.
•Pour in vegetable broth and heat until mixture has thickened.
•Add peas and sugar or stevia and heat through.
•Transfer mixture to a 2-quart baking dish that has been sprayed with cooking spray or lightly coated with oil.
•Spread mixture evenly throughout dish. Top casserole with sweet potato puffs.
•Bake casserole for 45-55 minutes, until sauce is bubbly and puffs are golden brown.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user KKOHN00.






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