Sweet Potato-Tofu Bake

Okay, okay, I agree. This dish looks exactly like several others I’ve posted lately—that is, the bean bakes.

But don’t judge a bake by its colour. This dish has nothing to do with beans although its flavour is reminiscent of Pumpkin “Pie” Bean Bake.

The spouse, who professes not to like sweet potatoes very much, has been making this dish on a regular basis for years. We get it on Thanksgiving for sure, sometimes for Christmas dinner, and other times during the year such as yesterday when, for reasons unknownst to me, he gets inspired. (But it’s these unpredictable quirks that keep a 46-year marriage going, don’t you think?)

This bake tastes great, has terrific nutritional value, is a cinch to make, and is good both hot and cold. (Note: the recipe has been doubled in the photo.)

So…from my kitchen to yours…

Printer-friendly recipe

Makes 6-8 servings


  • 1 large sweet potato or 2 smaller ones
  • 1 lb. soft/silken tofu, approximately (this amount can vary without affecting the recipe)
  • ¼ cup sweetener (Note: Weight Watcher point value is calculated using artificial sugar.)
  • 1½ tbsp. oil
  • ½ tbsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • ½ tsp. salt
  • Cooking spray


  1. Cook sweet potato and remove skin. (I poke holes in the potato and microwave it for about 5-8 minutes, depending on size.)
  2. Put cooked potato and all other ingredients in a food processor.
  3. Purée until smooth.
  4. Taste to check for sweetness and spiciness. Add more sweetener and spice if desired.
  5. Spray a 10″ x 10″ pan with cooking spray.
  6. Pour in batter and bake at 350° F oven for 20-25 minutes.

For Weight Watchers: 1/6 piece is 2.5 points on the PointsPlus plan; 1/8 piece is 2 points.

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