Sweet potatoes recipes are delicious, healthy and popular. Now I know that sweet potato moussaka sounds a bit weird, but bear with me because it’s unbelievably delicious!
Ever since I first visited Greece as a young girl, I’ve loved moussaka – maybe it’s that association with eating al fresco in the sunshine. But I’ve always felt guilty about eating ‘proper’ moussaka as it’s usually packed with (tasty) naughties and about a zillion calories per portion!
So, how excited was I to find a healthy gluten-free recipe for moussaka, using my favourite sweet potatoes? I love that I can bake this dish quickly and easily for a school-night supper, as there’s no need to faff around preparing the aubergines!
Recipe: Sweet Potato Moussaka
Preparation Time: 30 minutes
Cooking Time: 30 minutes
- 1 medium aubergine (eggplant)
- 2 courgettes (zucchini)
- 400g sweet potato
- 400g minced lamb
- 1 large white onion
- A good ‘glug’ of red wine
- 2 garlic cloves
- 200g feta cheese
- 200 ml greek yoghurt
- 1 egg
- juice of 1 lemon
- 85g sun-dried tomatoes
- 1 tsp ground cumin
- 1 tsp marjoram
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp cinnamon
- Preheat the oven to 180 C / 90 F
- Slice the aubergine and courgette into even rounds about 1cm thick
- Arrange on baking trays lined with baking parchment and bake in the oven for 15 minutes, until they are golden and starting to go crispy at the edges
- Chop the onion and fry until translucent. Set aside on a plate while you fry the mince until cooked through, then reintroduce the onions, add the red wine and mix together. Set aside to cool.
- Remove the roasted veggies from the oven and set aside to cool (don’t turn the oven off)
- Peel and dice the sweet potatoes, then add to a pan of boiling water and cook for 15 minutes, or until soft.
- Drain and mash the sweet potato and mix in the crushed garlic, cayenne, marjoram and all but 1 tsp lemon juice
- Combine the sweet potato mix with the mince and onion and stir well.
- Blitz the feta cheese, yoghurt, egg, sun-dried tomatoes, cumin, oregano, the remaining lemon juice and salt into a blender and until smooth
- Spread a thin layer of the sweet potato and mince mix on the bottom of an oven-proof casserole dish. I always use my ancient but much-loved Portmeirion casserole dish.
- Build up your dish in layers. Put baked aubergine on top of the sweet potato and mince layer. then add a layer of courgettes.
- Repeat a second time, finishing with a thick layer of the cheese sauce
- Sprinkle with cinnamon
- Cover the moussaka with foil and bake for 20 minutes, remove foil and bake for another 10 minutes
Serve piping hot, with a crisp green salad or a serving of Greek salad (and a cheeky glass of red wine too if you fancy!)
I’d love to hear what you think about this healthy twist on traditional moussaka. Maybe you’ve got healthy swaps for traditional dishes to share? Please do share your tips and photos for other readers!
I’ll be experimenting with more sweet potatoes recipes soon and sharing them here.