Sweet Potato Coconut Casserole Recipe
Servings: 10
Ingredients
- 3 c. sweet potatoes, mashed
- 1 1/2 c. sugar
- 4 large eggs, beaten
- 1 tsp vanilla
- 1 tsp dark rum (optional)
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- healthy pinch of salt
- 2 1/2 c. lowfat milk
- 1 stick butter
- 1 c. flaked coconut (optional)
Directions
- Wash and peel potatoes and boil till tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.Beat large eggs well and put together with lowfat milk. If using coconut, add in to lowfat milk. Slowly add in lowfat milk to sweet potatoes, stirring till well mixed.
- Butter a casserole and transfer potato mix, spreading evenly. Dot the top with an extra tbsp of butter, if you like.
- Bake at 400°F till hard and golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 10 servings | |
| Calories 295 | |
| Calories from Fat 117 | 40% |
| Total Fat 13.35g | 17% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 136mg | 6% |
| Potassium 235mg | 7% |
| Total Carbs 39.92g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 34.83g | 23% |
| Protein 5.23g | 8% |
