Jump to Recipe Print Recipe

Sweetpotato Hashbrown Casserole

Developed by Sarah Schlichter, MPH, RDN for the North Carolina SweetPotato Commission
Prep time: 15-20 minutes Cook time: 45 minutes Serves: 4-6

Recipe

Cook Time 45 minutes
Servings 6
Calories 271 kcal

Ingredients
  

  • 2 cups shredded sweetpotatoes
  • 2 Tbsp butter
  • 1/2 large yellow onion diced
  • 1 small red pepper diced
  • 1 roma tomato diced
  • 1 tsp salt divided
  • 1 tsp black pepper
  • ½ tsp powder
  • 8 large eggs
  • 1 cup 2% milk
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Set oven to 350.
  • Wash, dry and peel sweetpotatoes.
  • Shred potatoes into hashbrown size.
  • Melt butter in pan over medium high heat.
  • Add the onion, red pepper and tomato, sautéing until soft (about 3-5 minutes).
  • Add 1/2 tsp salt, pepper and garlic powder and mix well.
  • In a separate bowl, beat eggs thoroughly and slowly add in milk. Add the other 1/2 tsp salt.
  • Stir in the cheese, shredded sweetpotatoes and sautéed vegetable mixture. Layer more cheese on top, if desired.
  • Transfer to 8×8 baking dish
  • Bake 40-50 minutes or until the eggs are cooked through and set.
  • Enjoy immediately!

Notes

Nutrition Facts
Sweetpotato Hashbrown Casserole
Serving Size
 
1
Amount per Serving
Calories
271
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
252
mg
84
%
Sodium
 
756
mg
33
%
Potassium
 
410
mg
12
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
18
g
36
%
Vitamin A
 
7620
IU
152
%
Vitamin C
 
29
mg
35
%
Calcium
 
298
mg
30
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
13
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 271kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 252mgSodium: 756mgPotassium: 410mgFiber: 2gSugar: 6gVitamin A: 7620IUVitamin C: 29mgCalcium: 298mgIron: 2mgNet Carbohydrates: 13g