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Hawaiian Yam Bake

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

2 hrs

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 large sweet potatoes, or yams
peeled and cut into 2 inch chunks
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2 cups pineapple chunks
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1 cup bananas
sliced
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2 cups palm
cut into 2 inch chunks
*
2 cups tempeh
cut into 1 inch chunks
2 cups lentils
dried
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3 cups vegetable stock
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½ cup honey
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cup prepared mustard
spicy
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½ cup apple cider vinegar
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Ingredients

Amount Measure Ingredient Features
8 large sweet potatoes, or yams
peeled and cut into 2 inch chunks
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473 ml pineapple chunks
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237 ml bananas
sliced
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473 ml palm
cut into 2 inch chunks
*
473 ml tempeh
cut into 1 inch chunks
473 ml lentils
dried
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7.1E+2 ml vegetable stock
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118 ml honey
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158 ml prepared mustard
spicy
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118 ml apple cider vinegar
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Directions

Preheat oven to 250 degrees.

Combine all ingredients in a large roasting pan or casserole dish.

Place in oven and bake, covered, for 2 hours.

Stir occasionally and serve hot.

Hint: For a sweeter taste, use apple juice to replace ½ of the vegetable stock.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 50911% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrate 31g 31%
Dietary Fiber 22g 87%
Sugars g
Protein 50g
Vitamin A 693% Vitamin C 66%
Calcium 17% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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