A couple weeks ago, I discovered that chubby coins of sweet potato baked at a high temperature turned into these sweet and chewy discs of sweet potato… and I kept promising that I would post this super easy way to make sweet potato even more delicious. So a couple days ago I was in the kitchen peeling sweet potatoes to take photographs, but then I had a little bit of inspiration and made this instead.
It’s nothing like those sticky sweet sweet potato dishes that grace holiday tables… instead it’s spiced with cumin and mashed with a bit of swiss chard. It’s delicious right out of the oven, but just as good cold out of the fridge. If anything, it tastes even better after an overnight stay in the fridge and the flavors have had some time to meld.
Sweet Potato and Swiss Chard Casserole (Kaprise Kitchen original)
- 3 medium sized sweet potatoes
- 1 bunch of swiss chard (I used red swiss chard, but any would suffice)
- 1 chicken sausage, crumbled
- 1 teaspoon of cumin
- 3/4 cup of full fat greek yogurt
- 1 cup of finely shredded parmesan cheese
- Peel and cube sweet potatoes. In a large pot of salted water, boil cubed potato until tender. About 20 minutes. Drain and cool.
- Cut swiss chard into 1/2 inch ribbons. In a large pot of salter water, blanch the ribbons until just wilted. About 2 minutes. Drain and squeeze excess water out of swiss chard
- In a small sauce pan, brown crumbled sausage. About 5 minutes
- In a large bowl, mash the cooked sweet potato, swiss chard, and sausage together. Add yogurt and cumin and stir until combined.
- Spread mixture into casserole dish, top with cheese, and bake at 400 degrees F for 30 minutes, or until heated through.