Moussaka with sweet potatoes recipe

Moussaka with Sweet Potatoes recipe

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Ingredients
500 g | sweet potatoes, peeled |
salt and freshly ground black pepper, to taste | |
1 clove(s) | garlic, chopped |
1 | onion, chopped |
3 tbsp | oil |
400 g | beef mince |
4 sprig(s) | oregano, chopped |
1 can(s) | tomatoes |
cinnamon powder | |
600 g | courgettes, sliced |
1 tbsp | flour |
50 g | freshly grated Parmesan cheese |
150 g | yoghurt |
170 ml | milk |
2 | eggs |
allspice |
Instructions
Cook the potatoes in salted water for 20 minutes until soft. Drain.In a pan, heat the oil. Sauté the onion and the garlic until lucent. Add the minced meat and cook over medium heat until crumbly. Add the tomatoes, bring to a boil, cover and cook over medium heat for 10 minutes. Chop the tomatoes with a fork. Season to taste with salt, pepper, cinnamon and allspice. Simmer until thickened. Stir in the oregano.
In a pan, heat the remaining oil. Fry the courgettes from both sides until golden. Season with salt and pepper. Drain on kitchen paper. Slice the potatoes.
Preheat the oven to 175°C.
Stir the flour and the eggs into the milk and bring to a boil, whisking constantly with a wire whisk. Season with salt and pepper. Stir 4 tablespoons of the white sauce into the yoghurt.
In a large casserole dish, layer in turn the courgettes, meat sauce, potatoes and white sauce. Spread the yoghurt sauce on top. Sprinkle with the cheese and bake for 40-50 minutes or until golden and bubbling.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
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Reference: Moussaka with sweet potatoes recipe
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