vegan/veg sweet potato casserole

[Guest guest]

this was in today's newspaper: sweet potato, parsnip and stuffing mix casserole

side dish. Would be vegan when made with margarine.

 

 

* Exported from MasterCook *

 

Sweet Potato Casserole

 

Recipe By :Sunset Magazine 1976 November

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium sweet potatoes

4 medium parsnips

water

4 tablespoons butter or margarine

1 medium onion -- chopped

3 tablespoons all-purpose flour

1 tablespoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon savory leaves

2/3 cup packaged herb-seasoned stuffing mix

1/3 cup chopped almonds or pecans

 

Cook potatoes and parsnips in boiling water to cover until tender when pierced.

Drain. When cool enough to handle, peel and mash 4 cups total. Meanwhile, melt 2

tablespoons butter in frying pan over medium heat. Add onion. Cook until soft.

Add to vegetables, stir in flour, salt, pepper, nutmeg and savory. Spoon into 1

1/2-quart casserole. Cover and chill if made ahead. Evenly sprinkle the top with

stuffing mix and nuts. Melt remaining butter and drizzle over all. Bake

uncovered.

 

Bake 20 minutes (25 minutes if chilled) in 375-degree oven.

 

Source:

" Riverside Press Enterprise 2001-11-14 "

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Per Serving (excluding unknown items): 497 Calories; 19g Fat (33.4% calories

from fat); 9g Protein; 77g Carbohydrate; 16g Dietary Fiber; 31mg Cholesterol;

1886mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3

1/2 Fat.

 

NOTES : Shirley Juran of Yucca Valley discovered this recipe in the Sunset

Magazine of November 1976. " Reading this, " she says, " I was sure it would be a

hit and, sure enough, it was. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1336 3686 20020

 

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