Ingredients
2 tablespoons 1% low fat milk
1 1/2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup quick cooking oats
dry
2 3/4 cups low-sodium sweet potatoes
drained and chopped (about 15 ounces)
Steps
Preheat oven to 350 °F.
In a small bowl, combine milk, brown sugar, cinnamon, and oatmeal. Mix well and set aside.
In a medium-sized baking pan, add the sweet potatoes so that they cover the bottom of the pan.
Add the oatmeal mixture on top of the sweet potatoes.
Bake for 20 minutes. Serve hot or refrigerate and serve cold.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 94 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 30 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Added Sugars included | 1 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 33 mg |
| Iron | 1 mg |
| Potassium | 309 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Sweet Potato Casserole. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.