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Yam Casserole

  Yams/Sweet potatoes 1 Pound (About 3 Medium)
  Eggs 2
  Honey 2 Teaspoon
  Safflower oil 1⁄4 Cup (4 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Lemons 1⁄2 , rind grated
  Orange 1⁄2 , rind grated
  Finely chopped nuts/Finely chopped seeds 2 Teaspoon

Wash, peel, and grind the potatoes in grinder or food processor with steel blade.
Beat the eggs.
Add honey, oil, juice, spices, and rinds.
Stir in potatoes.
Place in a well-greased ovenproof casserole.
Bake at 325° uncovered, 45 minutes to 1 hour, or until the mixture is set and potatoes are cooked.
Sprinkle top with chopped sunflower seeds or nuts.
If you can use wheat and gluten, you can substitute raw wheat germ for the chopped nuts or seeds.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1161 Calories from Fat 330

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 706 mg29.4%

Total Carbohydrates 184 g61.2%

Dietary Fiber 24 g96.1%

Sugars 29.7 g

Protein 32 g64.9%

Vitamin A 31.7% Vitamin C 330.5%

Calcium 27.6% Iron 43%

*Based on a 2000 Calorie diet

Yam Casserole Recipe