Sweet potato casserole

Name: Sweet potato casserole
Total time: 40 min
Yield: 6 servings
Ingredients: 2 free range eggs; 0.5 tsps ground cinnamon; 2 Tbsps cream; 99 g pecan; 0.25 tsps salt; 2 large cans sweet potato; 56.75 g unsalted butter; 1 tsp vanilla extract; 100 g cane sugar

A delicious gluten-free and lacto-ovo vegetarian Sweet Potato Casserole. This dish covers 6% of your daily requirements of vitamins and minerals. Perfect for Thanksgiving as a side dish with a hint of vanilla extract and ground cinnamon.

Ingredients

free range eggs

ground cinnamon

0.5 tsps

cream

2 Tbsps

pecan

99 g

salt

0.25 tsps

sweet potato

2 large cans

unsalted butter

56.75 g

vanilla extract

1 tsp

cane sugar

100 g

Method

Heat your oven to 35
Place your sweet potatoes in a medium sized mixing bowl.
Add your salt, butter, eggs, vanilla extract, ground cinnamon, white sugar, and heavy cream.
Mix thoroughly for a minute.Step 2: Take your sugared pecans and place them in a blender. Chop up your pecans until they are small and easy to sprinkle.Step 3: Take your sweet potato mixture and place in a prepared 9 x 13 glass baking dish. Cover the top with finely chopped sugar pecans.
Bake for 30 minutes or until the topping is lightly browned.

Nutrition:

286 kcal

Carbs

19 g

Fat

22 g

Protein

3 g

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