Sweet Potato Casserole
10
Servings Made
25m
Prep Time
40m
Cook Time
1h 5m
Total Time
Courtesy of USDA MyPlate
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.
Ingredients
- 4 sweet potatoes (about 1 lb)
- 3 egg whites
- 1/2 cup sugar
- 1 can evaporated milk, nonfat (12 ounce)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Directions
- Rinse sweet potatoes in cold running water and pierce with a fork.
- Microwave sweet potatoes on full power until tender, about 15 minutes. Turn them half way during baking.
- 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.
- Pour mixture in an 8 inch baking dish. Bake until casserole is firm in the center, about 40 minutes.
- Remove pan from oven. Allow to stand for 5 minutes then cut into 10 squares.
- Serve hot. Refrigerate leftovers.
Notes
You may want to experiment with using canned sweet potatoes.
Nutrition per serving (1 serving)
Nutrients
Amount
Calories
123
Fat
0g
Saturated Fat
0g
Cholesterol
2mg
Sodium
89mg
Carbohydrates
25g
Fiber
2g
Sugar
17g
MyPlate Food Groups
Vegetables
1/4 cups
Dairy
1/4 cups