Baked Sweet Potato Casserole

Baked Sweet Potato Casserole
Heather Nicholds, C.H.N.

Some days the best recipes are the ones that don’t require you to stand in the kitchen while they cook, but will still warm you up on a windy day.

I usually like to stick with eating fruits that grow within a reasonable distance from where I live. That’s why this recipe gives the option of apple or pineapple in this recipe.

Baked Sweet Potato

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large servings

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  • 2 small sweet potatoes (or 1 big), cubed
  • 2 zucchini, chopped
  • 1 can pinto beans (or 1/2 cup dried, fully cooked)
  • 1 tsp olive oil
  • salt and pepper
  • pinch cayenne pepper
  • ¼ cup apple juice


  1. Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
  2. Put the chopped vegetables in a baking dish and rub the oil over them with your hands – this minimizes the oil you will need to use. Sprinkle some salt, pepper and a little pinch of cayenne, and rub that in with your hands as well. Add the beans, then pour in the fruit juice and cover the dish.
  3. Put the dish in the oven at about 350 degrees F. After about 15 minutes, take the vegetables out to turn them. They should have released some of their juices at this point, but may be drying out on top. Put the dish back in the oven for another 15 minutes, or until the vegetables are soft.



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