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🍽️ Mixed Sweet Potato Casserole with Feta and Nuts

498 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs
• Olive oil 4 tbsp
• Salt pinch
• Baby spinach 200 g
• Onions, yellow 1 pcs
• Garlic cloves 1 pcs
• Tomatoes, chopped 400 g
• Pepper, black ground pinch
• Sugar pinch
• Feta 200 g
• Hazelnut kernels, whole 50 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Peel the sweet potatoes.
3. 3. Cut the sweet potatoes into slices about 1 centimeter thick.
4. 4. Line a baking dish with the sweet potato slices.
5. 5. Arrange the slices so that they slightly overlap.
6. 6. Drizzle 2 tablespoons of olive oil over the potato layers.
7. 7. Season the sweet potatoes with salt.
8. 8. Place the baking dish in the oven for about 20 minutes.
9. 9. Wash the spinach in a sieve under running water.
10. 10. Let the spinach drain well.
11. 11. Halve the onion and peel it.
12. 12. Finely chop the onion.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic as well.
15. 15. Heat 2 tablespoons of olive oil in a pan over medium heat.
16. 16. Add the chopped onion and garlic to the pan.
17. 17. Sauté the vegetables for about 2 minutes until they become translucent.
18. 18. Add the chopped tomatoes to the pan.
19. 19. Bring the tomato sauce to a boil.
20. 20. Season the sauce with salt, pepper, and a pinch of sugar.
21. 21. Add the drained spinach to the tomato sauce.
22. 22. Let the spinach wilt in the sauce.
23. 23. Take the sweet potatoes out of the oven briefly.
24. 24. Spread the spinach-tomato sauce evenly over the sweet potatoes.
25. 25. Crumble the feta cheese over the casserole.
26. 26. Return the baking dish to the oven for about 15 minutes.
27. 27. Coarsely chop the hazelnuts while the casserole bakes.
28. 28. Carefully remove the finished casserole from the oven.
29. 29. Sprinkle the chopped hazelnuts over the casserole.
30. 30. Serve the casserole hot.

Nutrition per serving

• kcal: 498
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 48 g