Sweet Potato Casserole

I entered this recipe into the Soy Foods Contest they had here at SDSU, and I ended up getting third place. I was pretty impressed with how it turned out so I thought I would share my recipe.

Annie’s Sweet Potato Casserole

3 small sweet potatoes(~2.5 cups mashed)
1/2 c. soy milk
4 oz. soft (silken) tofu 
1/4 c. brown sugar
1 c. whole wheat pancake mix
1 c. soy milk

1.5 c. apple pie filling
1/3 c. crushed pecans 

1.) Wash sweet potatoes and stab with knife. Microwave for eight minutes or until soft. Peel and mash.
2.) Combine sweet potatoes, 1/2 c. soy milk, tofu, and brown sugar in a food processor or blender and blend until smooth.
3.) Combine whole wheat pancake mix, 1 c. soy milk, and apple pie filling in a bowl. Pour mixture into  an 8 or 9-inch square pan and spread evenly.
4.) Layer sweet potato mixture over pancake mixture.
5.) Top with crushed pecans.
6.) Bake at 400 degrees for 30 minutes.



Filed under Breakfast/Brunch, Tofu

2 responses to “Sweet Potato Casserole

  1. Your recipes are SO creative! Love them! Just posted the peanut butter pie one up on GGB for the Challenge 😀 Have an awesome Monday!

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