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Sweet Potato Casserole

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Sweet Potato Casserole

« Back to Academy

Sweet Potato Casserole

Yields 16 MetPro Servings Total (1⁄2 cup per serving)

MetPro Serving Breakdown:

Meal Carbs = 2 (Basic: 30g meal carbs)
Protein = .5 (Basic: 7.5g protein)
Fat = .5 (Basic: 7.5g Fat)


Ingredients

  • 4 pounds sweet potatoes (about 4–5 large)
  • 2 tbsp butter, melted, divided
  • 1⁄4 cup (60ml) unsweetened almond milk
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon, divided
  • 1⁄4 tsp salt
  • 1 tbsp honey
  • 1 1⁄4 cups (112g) old-fashioned oats
  • 3⁄4 cup (110g) pecans, chopped

Directions

1.) Preheat oven to 375°F. Bake sweet potatoes on a foil-lined baking sheet for 1 hour or until tender. Let cool
2.) Peel sweet potatoes and mash in a large bowl. Stir in 1 tbsp butter, milk, eggs, vanilla, 1 tsp cinnamon and salt. Spoon into a lightly greased 11-by-7-inch baking dish. In a medium bowl, stir together 1 tbsp butter, honey, oats, pecans and remaining 1 tsp cinnamon.
3.) Sprinkle over casserole. Bake for 30 minutes, until golden brown and heated through.

Category: Recipes

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