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Sweet Potato Puff

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By Marty Mattare and Wendy Muldawer

Posted July 23rd, 2007

This article is reprinted with permission from Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition, by Marty Mattare, (2006, McBooks Press)

Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition

Servings:	6
Author Notes:	We hope your children like this dish as much as Wendy's son Sean did. He once ate half of this casserole by himself -- at one sitting! For this recipe, sweet potato can be baked in either a conventional or microwave oven.
Ingredients:	4 mediums sweet potatoes or yams, baked 1 package soft tofu 1/4 cup honey or other sweetener 2 tablespoons vegetable or canola oil 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ginger
Instructions:	Preheat oven to 350°F. Scoop pulp out of baked sweet potatoes and transfer to a blender. Add all other ingredients and blend until smooth. If mixture gets a little too thick, add a few drops of water. Pour in a casserole dish and bake for 20 minutes. Serve warm.