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
Servings: 6
Calories: 271kcal
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: 1 | Calories: 271kcal | Carbohydrates: 15g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 756mg | Potassium: 410mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7620IU | Vitamin C: 29mg | Calcium: 298mg | Iron: 2mg | Net Carbohydrates: 13g