Our delicious casserole has 5 fewer teaspoons (20g) of added sugar per serving than traditional versions.
3 pounds sweet potatoes (5 to 6 medium sweet potatoes)
1/2 cup evaporated whole milk
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 large eggs, separated
3/4 cup chopped walnuts
3/4 cup old-fashioned rolled oats
2 tablespoons light brown sugar
1/2 teaspoon ground cardamom
Added sugars 2g
Calcium 8% DV
Potassium 10% DV
How to Make It
Preheat oven to 350°F. Wrap potatoes individually in foil. Arrange on a baking sheet. Roast at 350°F until very tender, 60 to 75 minutes. Set aside until cool enough to handle, about 15 minutes. Peel potatoes; discard skins. Place potatoes in a large bowl; mash until smooth. Cool completely, about 20 minutes. Stir in milk, butter, vanilla, salt, pepper, and egg yolks. Spread mixture evenly in a 2-quart glass or ceramic baking dish coated with cooking spray.
Whisk egg whites in a medium bowl until frothy. Stir in walnuts, oats, brown sugar, and cardamom. Sprinkle evenly over sweet potato mixture. Bake at 350°F, uncovered, until top is toasted and edges are bubbling, 40 to 50 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.