Sweetpotato Hashbrown Casserole
Developed by Sarah Schlichter, MPH, RDN for the North Carolina SweetPotato Commission Created in partnership by Bucket List Tummy's Sarah Schlichter, RD of record for the NC Sweetpotato Commission.Prep time: 15-20 minutes Cook time: 45 minutes Serves: 4-6
Recipe
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
