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Sweet Potato Moussaka
Created by: Howcan Team
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1/4 inch rounds
- 1 pound ground lamb
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup red wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the bechamel sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sweet potato rounds on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 20 minutes, or until tender. Remove from the oven and set aside.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and ground lamb, and cook until the lamb is browned.
- Stir in the diced tomatoes, dried oregano, ground cinnamon, ground nutmeg, and red wine. Simmer for 10 minutes, then season with salt and pepper to taste.
- To make the bechamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, and continue cooking and stirring until the sauce thickens. Season with ground nutmeg, salt, and pepper.
- To assemble the moussaka, layer half of the roasted sweet potato rounds in the bottom of a greased 9x13 inch baking dish. Spread the lamb mixture over the sweet potatoes, then top with the remaining sweet potato rounds. Pour the bechamel sauce over the top and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly. Allow to cool for 10 minutes before serving. Enjoy your sweet potato moussaka!
Moussaka is a beloved dish with a rich history, traditionally made with layers of eggplant, minced meat, and creamy béchamel sauce. However, the sweet potato version offers a delightful twist on this classic. The origins of moussaka can be traced back to the Middle East, with variations found in Greek, Turkish, and Arabic cuisines. Renowned chefs like Yotam Ottolenghi have put their own spin on this dish, incorporating sweet potato for a unique flavor profile. In Greece, the city of Thessaloniki is celebrated for its exceptional moussaka, where local restaurants serve up their own delectable interpretations. The key to a perfect sweet potato moussaka lies in achieving tender, caramelized sweet potatoes and a luscious, well-seasoned meat filling. For a vegetarian alternative, lentils or mushrooms can be used in place of meat. Whether you're in search of a traditional moussaka or a modern sweet potato rendition, this dish is a true delight for the senses.
90 min
6
380 calories
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