Sweet Potato Casserole with Cranberries
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
421
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dish is packed with fiber from the sweet potatoes and vitamin C from the cranberries.
This dish makes a perfect Thanksgiving side.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 kcal | (20 %) | ||
| Protein | 9.48 g | (10 %) | ||
| Fat | 19.62 g | (17 %) | ||
| Carbohydrates | 54.34 g | (36 %) | ||
| Sugar added | 12.09 g | (48 %) | ||
| Roughage | 6.87 g | (23 %) |
more nutritional values
| Vitamin A | 2,533.55 mg | (316,694 %) | ||
| Vitamin D | 0.69 μg | (3 %) | ||
| Vitamin E | 2.07 mg | (17 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 3.54 mg | (30 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 47.6 μg | (16 %) | ||
| Pantothenic acid | 1.57 mg | (26 %) | ||
| Biotin | 0.93 μg | (2 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5.4 mg | (6 %) | ||
| Potassium | 725.69 mg | (18 %) | ||
| Calcium | 152.38 mg | (15 %) | ||
| Magnesium | 73.23 mg | (24 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.64 g | |||
| Cholesterol | 67.19 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the Sweet Potatoes
- 48 ounces
- 2
- ½ teaspoon
fine Sea salt
- 1 teaspoon
ground cinnamon
- ½ teaspoon
- 1 cup
- ¼ cup
pure Maple syrup
- For the Corn Flake Topping
- 2 tablespoons
- ¼ cup
pure Maple syrup
- 1 pinch
- 1 cup
- 1 cup
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.
