Ingrédients pour 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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Comment préparer 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
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Lactose Time To Make Course Main Ingredient Preparation Occasion Yams Sweet Potatoes For Large Groups Low Protein Healthy 5 Ingredients Or Less Casseroles Side Dishes Potatoes Vegetables Oven Easy Beginner Cook Dinner Party Heirloom Historical Holiday Event Low Fat Vegan Vegetarian Winter Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Egg Free Healthy 2 Free Of Something Low In Something Taste Mood Equipment Number Of Servings 4 Hours Or Less
