Sweet Potato and Sausage Casserole

For this dish, you will need to peel or remove the sausage casings so you can use the meat in the sauce. Combined with sweet potatoes and mozzarella, your home will be filled with the delightful aroma of autumn.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Sweet potato

  • 1 spoon Oil, olive

  • 20 g Butter, unsalted

  • 3 pieces Onion, young

  • 3 pods Garlic, fresh

  • 800 g Sausage, beer

  • 1 dl Alcohol, Wine, White

  • 400 g Tomato, pieces - can

  • pieces Salt, table

  • 1 teaspoon Spices, oregano, dried

  • 400 g Cheese, mozzarella

  • 100 g Cheese, Parmesan, grated

Steps

  1. Preheat the oven to 200°C. Peel the sweet potatoes and slice them into 1/4 cm thick slices, arranging them side by side in a baking dish. Bake in the preheated oven for 10 minutes.

  2. Slice the onion into rings and mince the garlic. In a pan, add butter and a tablespoon of olive oil. Sauté the onion in the heated fat for two minutes. Add the minced garlic and the sausage meat, browning it until golden. Pour in the wine and tomatoes, season with salt, pepper, and oregano. Stir and simmer on low heat for 15 minutes.

  3. Slice the mozzarella into 1/2 cm thick slices and grate the Parmesan.

  4. Spread a little meat sauce on the bottom of the baking dish, then layer with sweet potato slices. Cover with half of the meat sauce and add the mozzarella slices. Repeat the process, layering sweet potatoes, meat sauce, and mozzarella, then sprinkle Parmesan on top.

  5. Bake the casserole at 190°C for 35 minutes. Let it rest for at least 15 minutes before slicing. Serve with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 201.97 kcal
  • Fat: 13.66 g
    • Saturated Fat: 6.21 g
  • Carbohydrates: 7.63 g
    • Sugars: 1.08 g
  • Protein: 10.65 g
  • Fiber: 0.91 g

Advice

Sweet potatoes are not related to regular potatoes, although both originate from Central America. The red sweet potato with its sweet orange flesh is great for roasting, baking, mashing, soufflés, and stuffing. The white sweet potato is more delicate and has a drier, white flesh. It can be fried, boiled, or used in mixed meat and vegetable dishes.