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Sweet Potato & Cauliflower Pie

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  • Total: 52min
    Preparation: 9min
    Cooking: 43min
  • Portions: 6.00
  • Difficulty: Easy

Utensils

  • Oven
  • Baking dish
  • Baking dish
  • Pan
  • Whisk
  • Oven

Nutritional information 498kcal = 2,085kj /per portion

  • 44.02 Milligrams Magnesium
  • 498.28 Energy
  • 564.29 Milligrams Calcium
  • 17.30 Grams Protein
  • 1.22 Milligrams Iron
  • 610.38 Milligrams Potassium
  • 73.29 Micrograms Food Folate
  • 49.32 Milligrams Vitamin C
  • 751.77 International unit Vitamin A
  • 1.88 International unit Vitamin D
  • 0.68 Milligrams Vitamin E
  • 41.08 Grams Carbohydrates
  • 4.74 Grams Fiber
  • 429.68 Milligrams Sodium
  • 20.58 Grams Fats
  • 10.08 Grams Saturated Fats

Ingredients

  • 4 Units Sweet Potatoes (peeled, cubed and boiled until fork tender)
  • 1 Head Cauliflower (medium, broken up into florets)
  • 1/4 Cup Butter
  • 1/4 Cup All-Purpose Flour
  • 3 cups CARNATION® Reduced Fat Evaporated Milk (330ml)
  • 1/4 Teaspoon Nutmeg Powder (or all-spice powder)
  • 3 Units MAGGI® Onion and Garlic Cubes
  • 1 Cup Cheddar Cheese (grated)

Instructions

    1. Preheat oven to 350F/180C and lightly grease baking dish

    2. Arrange sweet potato and cauliflower in dish.

    3. In a medium sauce pan over medium heat, melt butter and whisk in flour until well combined

    4. Slowly whisk in Carnation Full Cream Evaporated Milk and stir until sauce thickens. Remove from heat and add nutmeg & Maggi Onion & Garlic Cubes.

    5. Pour cream sauce over the sweet potato and cauliflower and top with cheese.

    6. Bake in preheated oven for 35 minutes or until cheese is golden. Serve warm, enjoy!

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