Sweet Potato Hash Brown Casserole Recipe

May 25, 2017 by Dr. Josh Axe, DC, DNM, CN

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If you’ve ever eaten out at a breakfast joint, you know that the hash browns are one of the best parts. Perfectly browned and crispy, they make an awesome side to eggs or a stack of pancakes.

But those hash browns usually come from a boxed mix of white potatoes and then drowned in unhealthy vegetable and canola oils. There’s got to be a better way to get your hash brown fix than that!

That’s where this hash brown casserole comes in. Made with sweet potatoes, these hash browns get nice and crisp on top, but the real treat is when you bite into them. These hash browns are the ultimate in cheesy goodness, thanks to the two types of goat cheeses in it.

And while hash browns are typically served at breakfast, you might find yourself serving this at dinnertime, too.

Sweet Potatoes vs. White Potatoes

Why sweet potatoes instead of white potatoes? All types of potatoes have loads of nutrients. But sweet potatoes really pack a nutritional punch. They’re full of vitamin A, a powerful antioxidant that keeps eyes healthy, improves your skin and fights inflammation.

Hash brown casserole ingredients - Dr. Axe

Sweet potatoes are lower on the glycemic index than white potatoes, too, so they’ll have less of an effect on your blood sugar levels, as they’re absorbed by the body more slowly. They also have lower carbohydrates and a higher nutrient density.

And we can’t forget about the taste! While white potatoes often need heaps of butter or cream to have much flavor, sweet potatoes are naturally, well, sweet. They’ll get your taste buds tingling!

Nutrition Facts

One serving of my hash brown casserole contains roughly the following: (1, 2)

162 calories
9.74 grams fat
6.35 grams sugar
6.75 grams protein
6756 IUs vitamin A (290 percent DV)
39.7 milligrams vitamin C (53 percent DV)
0.259 milligrams vitamin B12 (24 percent DV)
160 milligrams phosphorous (23 percent DV)
200 milligrams calcium (20 percent DV)
0.217 milligrams vitamin B6 (17 percent DV)

You might be wondering why this recipe calls for goat’s milk cheeses instead of normal cow’s milk. Goat’s milk tends to be much easier for people to digest, because the fat globules in it are smaller. It also has less lactose sugars in it, which can be a godsend for people who struggle with it.

Goat milk also lacks A1 casein, one of the proteins in cow’s milk that many people are allergic to. That means reduced inflammation with just as much calcium and nutrition. If you’re sensitive to cow’s milk, you might find that goat’s milk and its products are a viable option.