Flax Plus Sweet Potato Casserole with Yogurt and Pineapple
Here a traditional holiday side dish is made even more festive with the addition of bright yellow pineapple chunks and elegant, crunchy pecans. The yogurt adds creaminess and a touch of tang.
Makes 8 Servings
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 4 Sweet Potatoes, medium sized, scrubbed
- 1 1/2 cup Nature’s Path Flax Plus Pumpkin Raisin Crunch
- 1 cup Pineapple, in unsweetened pineapple juice
- 1 cup Plain yogurt
- 1 cup Pecan Halves
- 1/2 tsp. Vegetable Oil for preparing pan
Directions:
- Set a rack in center and preheat oven to 375F. Set potatoes on baking tray and bake until tender, about 1 hour.
- Meanwhile, in a large bowl combine Nature’s Path Flax Plus cereal with pineapple (including juice) and set aside.
- When potatoes are done and cool enough to handle, scrape flesh from skins. Discard skins and mash flesh. Add flesh and yogurt to cereal.
- Set aside 12 pecan halves. Coarsely chop remaining pecans. Add to potato mixture and stir until thoroughly blended.
- Grease 9-inch square pan lightly with oil. Transfer mixture to pan and smooth off.
- Arrange pecan halves decoratively on top.
