Sweet Potato Casserole2020-04-26
- Servings: 4-5
- Prep Time: 20m
- Cook Time: 40m
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This information is per serving.
- 2 sweet potatoes
- 1-2 T flour or starch
- ⅞ c. soy yogurt
- 2 T vegetable oil
- Salt and pepper to taste
- Italian herbs to taste
- 1/2 c. breadcrumbs
If I don’t have sweet potatoes, what can I use instead? This casserole would also be very tasty if you made it with regular potatoes. To enhance the taste, you can sprinkle grated cheese on top or keep the layer of breadcrumbs. Also, this casserole can be made with carrots (would need to be very sweet) or pumpkin. Is this dish too sweet? I highly recommend serving this casserole with a contrasting (salty) sauce, with lots of fresh vegetables (cucumbers, tomatoes, bell peppers) and herbs (parsley, green onions). Sweet potato flavors also go well with toasted bread.
The sweet potato first appeared in Peru, and then spread throughout the world as people fell in love with its taste, which is similar to that of baked pumpkin. A sweet potato dish will dress up any festive table. Sweet potato is much sweeter than potato, so the casserole is sweet, even though it does not contain a single ounce of additional sugar.
Measure out all the ingredients.
Peel the sweet potatoes, then cut into slices about half a centimeter thick.
In a separate bowl, mix soy yogurt and starch (or flour).
Mix your favorite spices with salt and pepper. I use basil and a mixture of Italian herbs.
Grease the bottom of the pan with vegetable oil.
In the bottom of the pan, lay out half the sliced sweet potatoes in 1-2 layers. Sprinkle with salt and Italian herbs.
Spread the yogurt sauce on top.
Then lay out a second layer of sweet potato.
Drizzle with vegetable oil and sprinkle with breadcrumbs to make a crust.
Bake the casserole for 45-55 minutes at a temperature of 180 Celsius (365 Fahrenheit).