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never liked sweet potatoes when I was a kid. They were the gross orange stuff that no one wanted at holiday gatherings.

Then I discovered that sweet potatoes are really nutritious and all dishes with marshmallows are CRIMES against humanity...

I came up with this dish for a Thanksgiving in May dinner. It was a hit!


  • 12 sweet potatoes
  • 1 tablespoon margarine
  • 1 cup unsweetened rice milk
  • 2 cup raw pecans
  • dash cinnamon
  • dash nutmeg
  • 12 cloves


  • Pre-heat oven to 375. Wash the potatoes keeping the skins on. Shove a clove in each potato and bake for 30-minutes or until soft. Take out of oven and remove the cloves.
  • Finely chop most of the pecans (leaving a few for garnish) and set aside.
  • In a food processor put half the sweet potatoes in with skins on and blend until fine. Take the skin off the last half and blend them.
  • Put the entire batch into a bowl. Add margarine, rice milk, spices and finely chopped pecans. Stir. If it needs more margarine or rice milk - do it.
  • Put in a casserole dish. Garnish with pecans. Serve immediately or heat up in oven later

Categories: Lactose-Free 
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