Sweet Potato and Prune Casserole

4 Reviews Add a Pic
Recipe by  NIBLETS

“A sweet vegan treat! The margarine used is pareve, meaning it contains no animal products, and can be found in groceries stocking kosher foods.”

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Adjust Servings

Original recipe yields 8 servings



  1. Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
  2. In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
  3. Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.

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Reviews (4)

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This was great! It was easy and tasty! It went at the holiday get together and the recipe was requested several times.



This was rich, but great! we halved the recipe, and needed to make our own 'stewed prunes' (dried prunes from the bulk section cooked in a little water on the stove until they fell apart) because we couldn't find organic stewed prunes at the store. My two year old LOVED this, which I was thankful for, because it can be tricky to find ways to keep different kinds of fruits and veggies in his diet. A really good flavor combo I would not have thought of normally.



I made this because I had the ingredients and needed a dish for an impromptu pot luck. It was so good and there was none left. It went very well with the ham that was served. An unusual combination that really works.

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Amount Per Serving (8 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 63 g
  • 20%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 412 mg
  • 16%

Based on a 2,000 calorie diet



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Yummy Sweet Potato Casserole


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