4 Hours 5 Minutes
- 3lb sweet potatoes (5 to 6 medium potatoes)
- 1/2 cup evaporated whole milk
- 2 tablespoons unsalted butter, melted.
- 2 teaspoons vanilla extracts
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs, separated
- cooking spray
- 3/4 cup chopped walnuts
- 3/4 cup old fashioned rolled oats
- 1/2 teaspoon ground cardamom
Preheat oven to 350°. Wrap potatoes individually in foil. Arrange on a baking sheet. Roast at 350° until very tender, 60 to 75 minutes. Set aside until cool enough to handle, about 15 minutes. Peel potatoes and discard skin. Place potatoes in a large bowl mashing until smooth. Wait until cooled then stir in milk, butter, vanilla, salt, pepper, and egg yolk. Spread mixture evenly in baking dish.
Whisk egg whites in a medium bowl until frothy. Stir in walnuts, oats, brown sugar, and cardamom. Sprinkle evenly over sweet potato mixture. Bake at 350°F uncovered until top is toasted and edges are bubbling. 40 to 50 minutes.
Our delicious casserole has 5 fewer teaspoons (20g) of added sugar per serving than traditional versions.
About 220 calories, 5 grams protein, 31 grams carb, 4 grams fiber