Chili Spiced Sweet Potato & Cheddar Bake

Loaded with flavour, this colourful dish can be served at brunch, lunch or dinner.

Nutritional Information

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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).

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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"Soft peaks": are mountains of white that come up as you lift the beater up and then fold over at the tips.