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SWEET POTATO HASHBROWN CASSEROLE

Sweet Potato 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

Ingredients:

  • 2 cups shredded sweet potatoes
  • 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:

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

Nutrition Per Serving: (Based on 5 servings) Calories: 371 Carbohydrates: 17 g Protein: 25 g Fiber: 2 g Sodium: 901 mg Potassium: 552 mg