Sweet Potato Casserole
Cinnamon, nutmeg, and ginger combined with vanilla extract are a delicious backdrop for sweet potatoes. Use canned sweet potatoes if you don't have whole sweet potatoes on hand. This recipe would be great for Thanksgiving.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/10 of recipe (101g)
117
Calories
5g
Protein
23g
Carbs
0g
Fat
2g
Fiber
17g
Sugar
75mg
Sodium
Saturated Fat 0 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
sweet potatoes
4 · about 1 lb
egg whites
3
sugar
1/2 cup
evaporated milk, nonfat
1 can · 12 ounce
vanilla extract
1 tablespoon
cinnamon
1 teaspoon
nutmeg
1/2 teaspoon
ginger
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Rinse sweet potatoes in cold running water and pierce with a fork.
- 3
Microwave sweet potatoes on full power until tender, about 15 minutes. Turn them half way during baking.
- 4
Preheat oven to 400 degrees. Remove skin from sweet potatoes and mash with hand beaters or food processor. Add the rest of the ingredients and mix until smooth.
- 5
Pour mixture in an 8 inch baking dish. Bake until casserole is firm in the center, about 40 minutes.
- 6
Remove pan from oven. Allow to stand for 5 minutes then cut into 10 squares.
- 7
Serve hot. Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Food and Health Communications, Inc.
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