Recipe: Sweet Potato Casserole

This is a great fall dinner, from the comforting taste to the bright orange color! Sweet potatoes are packed with vitamin A, which boosts immune function and promotes eye and skin health.  It’s also gluten-free for those trying to avoid it. It’s pretty easy to whip up, so feel free to make this one of your go-to dinner staples for the season.

Ingredients:

2 lbs sweet potato  (boiled, peeled, & mashed)

4 Tbsp SoL Unsweetened Sunflower Beverage

2 eggs

1/2 cup & 2 Tbsp brown sugar

1 Tbsp vanilla extract

3 tsp cinnamon

4 Tbsp butter (2 Tbsp melted)

4 Tbsp pecans, chopped pieces

2 Tbsp pecans, whole

Yields 6 servings

 Directions:

 1.) Preheat oven to 350o F.  Grease an 8×8 pan with cooking spray.

2.) Blend sweet potato and SoL Unsweetened Sunflower Beverage together in electric mixer. Blend on medium high speed until mixture is well combined.

3.) Add eggs, brown sugar, chopped pecan pieces, vanilla extract, 2 tsp cinnamon and 2 Tbsp butter to mixture.  Blend all ingredients together. Once everything is well blended, spread mixture evenly into pan.

4.) Spread 2 Tbsp melted butter evenly onto mixture, and sprinkle remaining brown sugar, cinnamon, and whole pecans on top.

5.) Bake at 350o F degrees for 45 minutes. Enjoy!

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