Chili Spiced Sweet Potato & Cheddar Bake

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

  • Makes: 6 to 8 servings
  • Cook time: 45 min

Nutritional Information



1 bag / 400 g
sweet potato, sliced thin
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
1/4 cup / 50 ml
all-purpose flour
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)


  1. 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.

  2. Whisk egg whites with milk, flour, garlic, oregano, chili powder, cumin, salt and pepper until smooth. Pour evenly over vegetables. Bake for 35 minutes.

  3. 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:

Naturegg Simply Egg Whites

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

Learn More

Tips: Whipping

When beating egg whites, add a teaspoon of cold water for each egg. The volume increases significantly.

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