Recipe: Pesto Sweet Potato Casserole

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From the Vitality Food Feature ‘WINTER COMFORT FOODS‘.

Just in time for holiday celebrations, here is a vegetarian casserole that is sure to please all of your guests! The combo of sweet potato, lentil, and pesto is so yummy it might become your new family holiday tradition.


  • 2 lbs organic sweet potatoes or yams, diced into 1/2 inch cubes
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup coconut milk
  • 1/2 cup dairy- and nut-free pesto (use previous recipe or try Sunflower brand pesto)
  • 1/4 tsp grey sea salt, pink rock salt, or potassium salt substitute
  • One 15 oz can lentils

1) Put the sweet potatoes and garlic in a large saucepan and add cold water to just cover.

2) Bring to a boil over high heat. Reduce heat to medium-low.

3) Simmer covered for 20 to 25 minutes, until potatoes are tender.

4) Drain off the cooking water (storing it in a glass jar for a sweet vegetable broth later).

5) Add the pesto, coconut milk, and salt substitute. Mash roughly with potato masher (making a sort of ‘pesto-yam-mash’).

6) Place 2 Tbsp of heated lentils in the bottom of a standard ceramic casserole dish.

7) Top with ‘pesto-yam-mash’ and broil in oven for 10 minutes on the low broil setting to create a crispy browned topping.

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