This time of year I’m always stocked with sweet potatoes. They keep really well, can be used in many different ways, are extremely filling and can add a nice sweetness. Plus they are in season right now, which is even better.
The first sweet potato recipe that I’m sharing with y’all is intended for breakfast but can be eaten any time of day. It is also modifiable so feel free to add or subtract ingredients depending on what you like or what you have available. You can also adjust the amounts quite easily. Did you get more slices out of your sweet potato? Add another layer. Do you love onions and jalapenos? Add more of each.
The other great thing about this recipe is that if you have left over sweet potato slices you can keep them sealed in the fridge for a week (or more) and use them for other things.
I will also admit that the nerdy archaeologist in me loves the stratigraphic layers that this casserole creates. When I’ve taught kids about archaeology I’ve used photos of lasagna to explain the concept of stratigraphy but I could definitely use a photo of this next time.
Sweet potato, 1 med-large (or 2 small) sliced thinly
Eggs, 4-6 lightly beaten
Onion, 1/2 large diced
Jalapenos, 1-2 deseeded and de-membraned
Fat of choice, 1-2 tbsp (I’ve used bacon fat and olive oil)
Salt and pepper, to taste
Plain goat cheese, optional
Serves: 2-6 (I know this is a wide range but it all depends on if you serve it with other things)
Time – prep and cooking: 1 hr 15 min
1. Pre-heat the oven to 350°. Heat enough of your fat of choice to cover the bottom of a medium skillet over medium-high heat. Once the fat is warm add the onion and jalapenos. Sautee until fragrant and soft.
2. Grease a 9”x6” casserole dish with your fat of choice (you can use a different size casserole dish, but if the size is significantly different it will probably change the number of layers you will get and you may need to adjust the cooking time.)
3. Layer the ingredients in the casserole dish as follows: a layer of sweet potato slices topped with a third of the onion jalapeno mix, salt and pepper to taste and some goat cheese, if using. Repeat this two more times. Finish with a layer of sweet potato slices.
4. Pour the lightly beaten eggs over the top. Cover with aluminum foil and cook in the oven for 45 minutes or until a knife comes out cleanly. Eat up!
What do you do with sweet potatoes? Do you love them as much as I do?