YOUR SOLIN GENERATED RECIPE
High-Protein Sweet Potato Casserole with Toasted Marshmallows
Creamy sweet potato whipped with protein-rich egg whites and Greek yogurt, then baked until the marshmallow topping is perfectly toasted and gooey.
INGREDIENTS
1 medium sweet potato
0.75 cup liquid egg whites
0.5 cup nonfat Greek yogurt
0.5 scoop unflavored collagen peptides
0.25 cup mini marshmallows
1 tbsp chopped pecans
1 tsp maple syrup
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Steam or roast the sweet potato until completely tender, then remove the skin and mash the flesh in a large mixing bowl until smooth.
Whisk in the liquid egg whites, Greek yogurt, collagen peptides, maple syrup, cinnamon, vanilla, and sea salt until the mixture is well combined and fluffy.
Pour the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 20 to 25 minutes or until the center is set and no longer jiggles.
Remove from the oven and evenly distribute the mini marshmallows and chopped pecans over the top.
Switch the oven to the broil setting and return the dish to the oven for 1 to 2 minutes until the marshmallows are golden brown and bubbling.