Prep 5 mins
Cook 1 hr 30 mins
Haven't tried this because I am slightly intimidated by tofu. Let me know how it is.
- 1 lb tofu
- 4 medium sweet potatoes
- 1⁄2 cup honey
- 1 teaspoon margarine
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon ginger
- 2 ounces pecans
- Bake sweet potatoes in skins for 1 hour at 350.
- Peel and put in blender with all other ingredients except pecans and blend until smooth Pour into lightly sprayed casserole dish.
- Cover with coarsely chopped pecans.
- Bake at 350 for 30 minutes.
Very easy to make (honest!). I didn't use any nuts. I'd make it next time with less tofu. I used firm tofu normally used for stir fry.
FYI - use silken tofu for this. Regular or firm won't give good results.