Moussaka with sweet potatoes recipe

Moussaka with Sweet Potatoes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This mouthwatering recipe for Moussaka with sweet potatoes is a delightful twist on the classic Greek dish. The combination of tender sweet potatoes, flavorful ground meat, and creamy b�chamel sauce creates a comforting and satisfying meal. Layered with aromatic herbs and spices, this dish is perfect for a cozy family dinner or a special occasion. The sweet potatoes add a subtle sweetness and a unique texture that elevates the traditional moussaka to new heights.

Keywords: Moussaka, sweet potatoes, Greek dish, b�chamel sauce, comfort food.

Moussaka with sweet potatoes recipe details

Moussaka with sweet potatoes recipe, recipe Rating: 4.7
Number of votes:114 

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