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Sweet Potato Cashew Casserole

QUICK FACTS

  PREPARATION TIME
15 min (for 6 serves)

 
  COOKING TIME
40 min (for 6 serves)
  LUNCH
Casserole
 

SUMMARY

 

This fiber-rich casserole recipe has all the good for you nutrients without too much calories, who could ever turn down a dish like this!

INGREDIENTS

100 g
  splenda brown sugar
1.00 cup (145 g)
  cashews, coarsely chopped
2 g
  salt
2 g
  ginger, ground
2,000 g
  sweet potatoes, cooked, peeled and cut crosswise into 1/4-inch thick pieces
2.00 cup (430 g)
  peach slices, well drained
60 g
  reduced-fat butter
 

METHOD

1. Combine Splenda, cashews, salt, and ginger in a small bowl..

2. Layer in 6x10x2 inch baking half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter or margarine.

3. Bake, covered, at 350 F (175 C) for 30 minutes. Uncover and bake mixture about 10 minutes longer. Cool slightly before cutting.

4. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
879.2 kJ  (210.1 kcal)
Protein:
5.9 g
Total Fat:
8.1 g
-Saturated:
2.4 g
-Mono-Unsaturated:
4.4 g
-Poly-Unsaturated:
1.0 g
Total Carbs:
27.9 g
-Complex Carbs:
15.7 g
-Sugar:
12.1 g
Fibre:
1.5 g
Water:
166.8 mL
Alcohol:
0.0 g
Cholesterol:
6.5 mg
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