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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
Cook Time: 45 mins
Calories: 371
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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!
Serves: 5