Sweet potato casserole
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
2
ground cinnamon
0.5 tsps
cream
2 Tbsps
pecan
1 cup
salt
0.25 tsps
sweet potato
2 large cans
unsalted butter
0.25 cup
vanilla extract
1 tsp
cane sugar
0.5 cup
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:
Carbs
19 g
Fat
22 g
Protein
3 g
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