I can’t think of a more anticipated and thoroughly enjoyed meal than Thanksgiving dinner. We missed our kids this year, but the food didn’t suffer. And, the potatoes for this Chunky Sweet Potato Casserole came straight out of our garden in the morning!
There are also purple sweet potatoes waiting to be harvested. I purchased the slips for these special Okinawan purple potatoes since that’s about the only way I know of to find them.
I like the idea of a chunky sweet potato casserole because at Thanksgiving you already usually have mashed potatoes. These won't affect your waistline as they don't have added brown sugar or marshmallows which you see in some recipes.
They're instead baked with walnuts and pistachios and cranberry and pomegranate juice for sweetness and nutritional goodness.
I'd love to hear your feedback in the comments below for this Sweet Potato Casserole! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings | people |
- 3 medium sweet potatoes peeled and cut into 3/4" chunks
- 1/3 cup pistachios chopped
- 1/3 cup walnuts chopped
- 1/3 cup dried cranberries (fresh or frozen work too)
- 1/4 cup pomegranate juice
- 1/4 cup orange juice
- 3 Tbl maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- juice from 1/2 lemon
- salt and pepper to taste
Ingredients
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- Preheat oven to 350°F.
- Place all of the ingredients into a bowl and mix thoroughly.
- Place mixture into a casserole dish and cover with foil.
- Bake for 45 minutes to 1 hour or until potatoes are soft.
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