Active Time: 20 MinsTotal Time2 Hours 35 Mins
Yield: Serves 12 (serving size: about 1/2 cup)
Our delicious casserole has 5 fewer teaspoons (20g) of added sugar per serving than traditional versions.
Ingredients
- 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
- 2large eggs, separated
- Cooking spray
- 3/4 cup chopped walnuts
- 3/4 cup old-fashioned rolled oats
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cardamom
Nutritional Information
- Calories 220
- Fat 9g
- Satfat 2g
- Unsatfat 6g
- Protein 5g
- Carbohydrate 31g
- Fiber 4g
- Sugars 8g
- Added sugars 2g
- Sodium 327mg
- Calcium 8% DV
- Potassium 10% DV
- Calories 220
- Fat 9g
- Satfat 2g
- Unsatfat 6g
- Protein 5g
- Carbohydrate 31g
- Fiber 4g
- Sugars 8g
- Added sugars 2g
- Sodium 327mg
- Calcium 8% DV
- Potassium 10% DV
How to Make It
Step 1
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.
Step 2
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.
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