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Recipe courtesy of Marcela Valladolid
Spicy Sweet Potato Casserole
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 165
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 182 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 165
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 182 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
- Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.
My Private Notes
Show:
Mexican Made Easy
Episode:
Marcela's Family Favorites
