Sweetpotato Hashbrown Casserole - North Carolina Sweet Potatoes

Sweetpotato Hashbrown Casserole

Ingredients for 6 pieces

300 g shredded sweetpotatoes
2 tablespoons of butter
½ large yellow onion, diced
1 small red pepper, diced
1 roma tomato, diced
1 tablespoon salt, divided
1 tablespoon black pepper
½ tablespoon powder
8 large eggs
250 ml milk
300 g shredded mozzarella cheese

Directions

Directions:

1. Set oven to 180 °C.

2. Wash, dry and peel sweetpotatoes.

3. Shred potatoes into hashbrown size.

4. Melt butter in pan over medium high heat.

5. Add the onion, red pepper and tomato, sautéing until soft (about 3-5 minutes).

6. Add half tablespoon of salt, pepper and garlic powder and mix well.

7. In a separate bowl, beat eggs thoroughly and slowly add in milk. Add the other half a tablespoon of salt.

8. Stir in the cheese, shredded sweetpotatoes and sautéed vegetable mixture. Layer more cheese on top, if desired.

9. Transfer to 8×8 baking dish

10. Bake 40-50 minutes or until the eggs are cooked through and set.

11. Enjoy immediately!

Preparation time: 20 minutes

Cooking time: 45 minutes

Nutritional value

Energy:
271 kcal / 1134 kJ
Protein:
18 g
Fat:
15 g
Carbohydrates:
15 g