Variation On A Classic Dish
Sweet Potato Casserole with Cranberries
(4 votes)
(4 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Healthy, because
Even smarter
This dish is packed with fiber from the sweet potatoes and vitamin C from the cranberries.
This dish makes a perfect Thanksgiving side.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the Sweet Potatoes
- 48 ozs Sweet potato
- 2 large eggs (whisked)
- ½ tsp fine Sea salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 8 ozs Ricotta cheese
- 2 ozs pure Maple syrup
- non-stick cooking spray
- For the Corn Flake Topping
- 2 Tbsps butter
- 2 ozs pure Maple syrup
- 1 pinch salt
- 8 ozs Corn flakes
- 8 ozs chopped Pecan
- 1 handful Cranberry (for garnish)
Preparation steps
1.
For the Sweet Potatoes:
2.
Preheat oven to 400˚F/ 200˚C with the rack in the middle. Pierce sweet potatoes several times with a fork or sharp knife. Bake about 50-60 minutes until potatoes are fork tender. Let cool.
3.
Reduce oven temperature to 350˚F / 180˚C. When cool enough to handle, peel off the skins. Transfer potatoes to a large bowl and smash with a masher.
4.
Add the eggs, salt, cinnamon, pumpkin pie spice, ricotta and maple syrup to the bowl with the potatoes. Mix until well combined. Set aside.
5.
For the Topping:
6.
Bring maple syrup and butter to a boil in a medium fry pan. Reduce heat to low immediately so it does not burn. Gently stir in corn flakes and nuts. Coat well.
7.
To Make the Casserole:
8.
Spray a large, oven safe casserole dish with cooking spray. Fill with sweet potato mixture, spread evenly.
9.
Top with corn flakes mixture and scatter a few cranberries over that. Bake for 30-35 minutes until golden brown. Serve hot.
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