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InspirationCasserole Crazy cookbook sweet potato not-pie
I make this recipe MUCH lighter without sacrificing any flavor. A huge amount of calories comes from the 3/4 cup of olive oil it calls for, which I tame way down to only a few teaspoons (1 teaspoon per layer).
My jalapeno was gross when I pulled it out even though it wasn't that old, so luckily I had a red bell pepper I had bought for roasting that I could pull into service here.
- 5-6 medium sweet potatoes, peeled and thinly sliced
- 1 large white onion, chopped
- 1 bell, habanero or jalapeño pepper, depending on how much spice you like
- 6-8 ounces fresh goat cheese or feta
approx 3/4 cup olive oilway too much! I use only 1 teaspoon per layer (4-5 total, which is less than 2 Tablespoons)
- salt and black pepper
DirectionsOnce you've got all of your veggies prepped, this is pretty quick to pull together, but the getting all the sweet potatoes sliced and onion and pepper diced takes a long time.
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Now finally at this point you should preheat your oven to 400 degrees.
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A heavenly mixture of salty-tangy, sweet, and richness all on your plate.
I think this recipe would be good made into a vegetarian lasagna by adding layers of noodles and spinach. I was afraid to tinker with it this time because we were taking it to a friend's house for dinner.
I was sooooo glad I split this into two casserole dishes. We took one to our friend's house and kept the other one at home for later. I wish I had paid more attention because our friends sent the leftovers home with us and they really deserved to keep them.
Once again, Sonny D didn't try this, but I didn't mind since I kind of wanted it all to myself!