Neat Sweet Potato Casserole with Pecans
A fun, delicious and healthy fall dish that highlights the flavor and protein of pecans and neat.
6-10
1 package neat Breakfast Mix
2 large eggs or neat eggs (vegan)
8 cups sweet potato, peeled and cubed
2 cups parsnips, cubed
2 tbsp vegan buttery spread
1 tsp Sea salt
3/4 tsp ground cinnamon
1/2 tsp garlic powder
pinch ground nutmeg
1/2 cup pecan pieces
In a large skillet, prepare neat Breakfast per package instructions like ground meat and set aside.
Preheat oven at 375F.
Put sweet potato and parsnips in a pot of cold water. Bring to boil and cook until soft then transfer to a large mixing bowl. Reserve about ¼ cup of the cooking liquid.
Add vegan buttery spread, sea salt, ground cinnamon, garlic powder, ground nutmeg and cooking liquid into sweet potato and parsnip mixture and mash until well combined and smooth.
Using a spatula, spread a third of the sweet potato mixture evenly on the bottom of a medium baking dish (about 10×7 inches). Top with an even layer of neat. Press lightly to secure ground neat in place.
Then top with a second even layer of sweet potato mixture. Followed by another layer of neat.
Top with remaining sweet potato mixture and finish with an even layer of pecan pieces.
Bake in oven for about 20-25 minutes. If your oven has a broiler, turn broiler on low for about 2 to 3 minutes.
Serve hot.
This dish can be prepared a day ahead of time and baked on the day of.
To reheat leftovers, prepare a steamer and steam casserole for about 10-12 mins until warmed through. You can also reheat in the oven at 325F for about 20 minutes but I found that steaming produces the best mouth feel for leftovers.