Variation On A Classic Dish

Sweet Potato Casserole with Cranberries

5
Average: 5 (4 votes)
(4 votes)
Sweet Potato Casserole with Cranberries
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Health Score:
6,7 / 10
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.

Ingredients

for
8
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)
How healthy are the main ingredients?
Sweet potatoRicotta cheeseMaple syrupCranberryeggcinnamon

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.