Zutaten für Easy Allergy Friendly Sweet Potato Casserole Souffle
- 2 pounds sweet potatoes
- Canned Pineapple
- Mandarin Oranges
- 1 teaspoon ground cinnamon
- Light Brown Sugar
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Zubereitung von Easy Allergy Friendly Sweet Potato Casserole Souffle
- Boil 2 pounds of sweet potatoes in water for 30-40 minutes, or until tender.
- Allow sweet potatoes to cool completely.
- Peel and mash the cooled sweet potatoes thoroughly.
- In a blender, puree one (20 ounce) can of pineapple chunks with its juice and one (12 ounce) can of orange juice segments with their juice until smooth.
- Add 2 cups of the fruit puree to the mashed sweet potatoes. Stir in ¾ cup packed light brown sugar and 1 teaspoon ground cinnamon. Mix well to combine.
- Pour the mixture into two greased baking dishes: one 2-quart oblong dish and one 1.5-quart round dish.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and set.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
80g
Fat
0g
Carbs
10g