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    You are in: Home / Recipes / Sweet Potato Bake Recipe
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    Sweet Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Mrs B's Note:

    This versatile recipe serves 4 - 6 as a vegetarian main dish or up to 8 as a side dish. Serve hot or cold, with salads or hot vegetable dishes. Posted for RSC#8

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre heat oven to 325 F.
    2. 2
      Heat the olive oil in a frying pan and gently fry the onions, ginger and garlic for 3 minutes until onions are transparent.
    3. 3
      In a large bowl, mix the remaining ingredients together then add the onion mixture.
    4. 4
      Pour into a greased 8 inch square ovenproof dish and bake for about 1 hour 5 minutes to 1 hour 15 minutes, when the bake will be set and golden.
    5. 5
      If serving hot, allow to rest for about 5 minutes before serving.

    Ratings & Reviews:

    • on July 04, 2011

      55

      This is an excellent dish. Instead of grating the sweet potatoes I thinly sliced them because I don't like things so mashed. I used So Delicious plain coconut milk (dairy and dairy substitute aisle) instead of the dessicated coconut. I am making it again tonight and will add extra jalapeno. People seem to be saying that theirs turned out very sweet, and I assume that it's because they are using sweetened coconut. Mine was not so sweet (which I was happy about). Will be making this every Shabbat instead of kugel.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2006

      55

      This was great. Weird to us, but enjoyed all the same. I used a can of sweet potatoes instead of fresh. I chopped the chunks up into smaller pieces. But not too small as I didn't want it to become mush. It was nice to have the little pieces of sweet potato here and there. I will make this again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2006

      55

      I made half of the recipe. I didn't have any jalapeno peppers so unfortunately had to leave that out. I made mine lower fat by using Egg Beaters instead of whole eggs; reduced fat sour cream; and my coconut was also reduced fat. This brought the fat down to 8 grams per serving as a side dish. I calculated my 1/2 recipe as 4 servings. Looking forward to the leftovers tomorrow!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Sweet Potato Bake

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.4
     
    Calories from Fat 148
    41%
    Total Fat 16.4 g
    25%
    Saturated Fat 10.3 g
    51%
    Cholesterol 154.4 mg
    51%
    Sodium 216.9 mg
    9%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 7.1 g
    28%
    Sugars 16.6 g
    66%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    fresh ginger

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