Hungarian-Style Healthy Sweet Potato Casserole
Servings: 2 people
Calories: 494kcal
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Ingredients
- 2 large sweet potato
- 4 eggs
- 1 cup (250 ml) sour cream (1 cup = 250ml)
- 1 onion
- oil (olive or sunflower)
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp smoked, sweet or regular paprika
- 2 cloves garlic (chopped)
Instructions
- Start hard-boiling the eggs. They’ll need about 12 minutes in boiling water. Once done, cool them in cold water.
- While that’s going on, peel and slice the sweet potatoes thinly.
- Finely chop the onions and garlic, and add with the sweet potato slices to a mixing bowl.
- Salt it to taste, it will take up quite a lot of salt.
- Peel and cut the hard boiled eggs to round slices.
- Give the sour cream a good stir to make it creamier.
- Take an oven proof casserole dish and layer half of the onion and sweet potato mix across the bottom.
- Layer all the slices of egg on top next.
- Sprinkle with a little more salt, and half the pepper and paprika.
- Put a layer of sour cream (in dollops) on the top of every egg slice.
- Layer over the rest of the sweet potato and onion mix.
- Spread out the remaining sour cream over the top and finish by adding the rest of the pepper and paprika.
- Add the lid (or cover with foil) and bake at 200°C/390°C for 40 mins.
- Take off the lid or the foil, then bake for another 30 mins.
- Done! Let cool slightly, and serve. It’s great alone or with a fresh salad on the side.
Nutrition
Calories: 494kcal | Carbohydrates: 37g | Protein: 16g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 387mg | Sodium: 2618mg | Potassium: 847mg | Fiber: 5g | Sugar: 11g | Vitamin A: 20620IU | Vitamin C: 9.2mg | Calcium: 233mg | Iron: 3.2mg