Chili Spiced Sweet Potato & Cheddar Bake
Loaded with flavour, this colourful dish can be served at brunch, lunch or dinner.
- Makes: 6 to 8 servings
- Cook time: 45 min
|1 bag / 400 g||sweet potato, sliced thin|
|1/2||each red and yellow pepper, chopped 1/2|
|1/2 cup / 125 ml||chopped green onion|
|1 1/2 cup / 375 g||Naturegg Simply Egg Whites, well shaken|
|1 cup / 250 ml||milk|
|1/4 cup / 50 ml||all-purpose flour|
|3||cloves of garlic, minced|
|1 tsp / 5 ml||each dried oregano leaves, chili powder and ground cumin|
|1/2 tsp / 2 ml||each salt and pepper|
|3/4 cup / 175 ml||shredded cheddar cheese|
|Salsa and sour cream (optional)|
Preheat oven to 375°F (190°C). Layer half the sweet potatoes in a greased 7 x 11-inch baking dish. Scatter half the peppers and green onion overtop. Repeat layers once.
Whisk egg whites with milk, flour, garlic, oregano, chili powder, cumin, salt and pepper until smooth. Pour evenly over vegetables. Bake for 35 minutes.
Sprinkle cheese evenly over top. Bake for an additional 10 minutes or until cheese is melted and casserole is set. Let cool for 5 minutes before slicing. Serve with salsa and sour cream on the side (if using).
Naturegg Simply Egg Whites
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