Cauliflower and Sweet Potato Bake


2 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 177.5
  • Total Fat: 3.4 g
  • Cholesterol: 8.0 mg
  • Sodium: 440.0 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 7.8 g

View full nutritional breakdown of Cauliflower and Sweet Potato Bake calories by ingredient



Number of Servings: 5

Ingredients

    3/4 Raw Cauliflower cut up into flowerets
    1 can of Campbells' Healthy Cream of Mushroom Soup
    3 sweet potatoes sliced
    1 tbsp of basil
    1 tsp. of olive oil
    2 tbsp of PC Blue Menu Grated Parmesan Cheese

Directions

In a casserole dish grease bottom of casserole dish with 1 tsp. of olive oil. Line sliced sweet potatoes on bottom then pour cream of mushroom on top then cauliflower. Alternating sweet potatoes and cauliflower. On the final topping, pour remaining cream of mushroom soup and sprink with parmesan cheese and dried basil. Bake in over at 325 degrees for 30 minutes.

Number of Servings: 5

Recipe submitted by SparkPeople user FIT4EVER35.

Member Ratings For This Recipe


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    The flavor was good, but this recipe needs some liquid added the soup. I did it like directed, but the sweet potatoes were not done after almost an hour. I added half a soup can of milk, and covered it. I had to bake it quite awhile longer, but then I forgot about it and it got overcooked. - 3/11/09