A very simple main dish, the sweet potato and radicchio casserole, a sweet and bitter perfect dish to bring to the table.
Just a few ingredients and the result is guaranteed.
Sweet potato is a staple in my kitchen, whereas I often don’t buy regular potatoes.
The nutritional properties between the two are very different, with sweet potatoes being slightly less caloric and containing beta-carotene in vitamin A, which regular potatoes don’t have.
Here are some recipes with sweet potatoes:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Sweet Potato and Radicchio Casserole Ingredients
- 2 sweet potatoes
- 2 heads Treviso red radicchio IGP, tardive
- 3.5 oz light ricotta (also soy-based)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aromatic herbs
- 1 pinch sea salt
- 4 tablespoons breadcrumbs
Tools
- 1 Baking Dish baking dish
Steps for Sweet Potato and Radicchio Casserole
A very simple casserole, here we go. First, wash and chop the two heads of Treviso radicchio. In a pan, pour a little oil and add a chopped shallot to brown. Add the radicchio and cook for 15 minutes on low heat with a lid. Set aside.
Sauté the radicchio in the pan
Steam the sweet potatoes
Drizzle a little oil in a baking dish,
Layer with ricotta, salt and aromatic herbs
Finally, sprinkle with plenty of breadcrumbs and bake in the oven at 355°F grill for 15 minutes until golden.
Thyme and Lentils Tips
You can store the casserole well sealed for a couple of days in the refrigerator. You can replace the ricotta with soy-based ricotta, or another spreadable vegan cheese.
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