Sweet Potato and Prune Casserole
Sweet Potato and Prune Casserole
  • Yield: 8 servings
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Sweet Potato and Prune Casserole

By 2015-05-14

Key Points

  • Serving size: 141 grams
  • For the best buy, choose prunes that are plump, firm and deep purple.
  • To prepare prunes, eat plain or remove the pits and cook in water.
  • To keep fresh, store them in a cool, dry place or the refrigerator.
  • Prunes contains fiber, which helps keep you regular.

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Ingredients

Instructions

  1. Preheat oven to 425° F.
  2. Pierce sweet potatoes with a fork and place on baking sheet. Bake at for 1 hour or until tender.
  3. Let the sweet potatoes cool. Peel them and cut into cubes.
  4. In a small bowl, mix honey, cinnamon, lemon juice, apple juice, and oil.
  5. Cut prunes in half and remove pits.
  6. In baking dish, add a thin layer of sweet potato cubes. Spoon some honey mixture over them and add a thin layer of prunes. Repeat this until everything is used.
  7. Bake at 350° F for 45 minutes.
  8. Serve and enjoy!
  9. Refrigerate leftovers.

 

Nutrition facts per serving

Sweet Potato and Prune Casserole_9-2015

Photo Credit: “Sweet Potato Casserole 2” by Carrie A. / CC BY 2.0