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Sweet Potato Vegetable Bake

Sweet Potato Vegetable Bake


1 large head of broccoli, with stem (about 1 ¾ pounds)
1 large or two medium zucchini, (about 1 pound total)
1 medium sweet potato (about 12 ounces), skin on
½ pound carrots
1 large onion
5 large eggs, beaten
¼ cup olive oil
¼ cup whole wheat pastry flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray


Preheat the oven to 400°F.

Remove the florets from the head of broccoli and set aside for another use. Using the wide holes of a box grater or the grater attachment of a food processor, grate the broccoli stalks so they are shredded. Shred the zucchini, sweet potato, carrots, and onion.

In a large bowl, combine all the shredded vegetables, eggs, oil, flour, salt, and pepper.  Spray a 9×13-inch baking dish with cooking spray and the pour vegetable mixture into baking dish. Bake until the top is golden and underside and edges are browned, about 1 hour and 15 minutes.

Allow to cool on countertop to set, about 20 minutes then cut into 8 equal-sized pieces.

Makes 8 servings

Serving size: 1 piece

Per serving: Calories 200; Total Fat 10g (Mono Fat 6.1g, Poly Fat 1.4g, Sat Fat 1.9g); Protein 8g; Carb 22g; Fiber 5g; Cholesterol 115mg; Sodium 410mg

Excellent source of: Fiber, Folate, Manganese, Vitamin A, Vitamin C, Vitamin K


Good source of: Iodine, Iron, Magnesium, Molybdenum, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium,Vitamin B6, Vitamin E

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