Neat Sweet Potato Casserole with Pecans

Neat Sweet Potato Casserole with Pecans


March 15, 2017

A fun, delicious and healthy fall dish that highlights the flavor and protein of pecans and neat.

  • Prep: 35 mins
  • Cook: 35 mins
  • Yields: 6-10
Neat Sweet Potato Casserole with Pecans


1In a large skillet, prepare neat Breakfast per package instructions like ground meat and set aside.

2Preheat oven at 375F.

3Put 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.

4Add 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.

5Using 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.

6Then top with a second even layer of sweet potato mixture. Followed by another layer of neat.

7Top with remaining sweet potato mixture and finish with an even layer of pecan pieces.

8Bake in oven for about 20-25 minutes. If your oven has a broiler, turn broiler on low for about 2 to 3 minutes.

9Serve 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.


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


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