Sweet Potato Lasagna Recipe

Sweet potato lasagna is a very nutritious and undeniably succulent vegetarian meal. Unlike lasagna made with pasta or eggplant, this one has a sweet touch that is very pleasant from the first bite. Therefore, if we have not tried any preparation with sweet potato yet, this is a good recipe to start with.

What is sweet potato?

This is another name for sweet potato, sweet potato or sweet potato. It is an edible tuberous root, medium to large in size, thick and elongated, native to the central and southern part of the American continent. Its oldest cultivation has been found to be located in what is now known as Peru. 

On the other hand, this is a food that is consumed mainly in Puerto Rico, Dominican Republic, Mexico, and in several countries of the southern cone: Argentina, Paraguay, Uruguay, Venezuela, Chile and Brazil, due to the ease of cultivation that this root and its proliferation.

However, its consumption has also become popular in Spain, Portugal and in various areas of Oceania such as Hawaii and New Zealand. There, it can already be easily found in various markets.

The sweet potato is a food that admits both sweet and salty preparations, for this reason there are also recipes for desserts with this root. Certainly, what is most valued is its nutritional contribution, since it has a high level of iron and vitamins B2, C and E. It is also rich in provitamin A, polyphenols, and fiber.

Classic Sweet Potato Lasagna

The recipe that we are going to share with you next is the classic sweet potato lasagna. In this way you will be able to know the base and the key cooking times and then create your own variants. Then, we attach the recipe for sweet potato lasagna with pesto, another delicious option that you can try if you wish.

Ingredients for 1 person

• 2 cloves of fresh garlic
• 4 pieces of yellow sweet potato (200 g)

• ½ glass of whipping cream (100 g)
• 1 tablespoon of cheddar cheese (20 g)
• 1 tablespoon of Parmesan cheese (20 g)
• Salt and black pepper (to taste)
• ½ glass of mixed cheese, to gratin (100 g)
• 1 tablespoon of semi-cured goat cheese (20 g)
• Optional: a sprig of fresh basil or parsley, French herbs

Preparation

• First, wash and peel the sweet potato pieces completely and cut into slices (not too thin). Reservation.
• Next, preheat the oven to 180 ºC while you prepare the cream.
• Next, cut the cheese and garlic into small pieces.
• To prepare the cream for the lasagna, heat the pieces of cheese and garlic together with the seasonings in a saucepan over low heat. Let them blend for 5 minutes. After this time, stir the mixture and check the flavor. Rectify the seasonings if necessary.
• Once the 5 minutes of cooking have passed, turn off the heat.
• Next, place the sweet potato slices in a refractory container and pour the cream on top. You must do this procedure with each layer. The dynamic is: a slice of sweet potato, a little cream, another slice of sweet potato, cream, and so on.

• Bake for 35 or 40 minutes. The surface should be golden brown and the sweet potato should be well cooked. To check this, insert a toothpick and see if it comes out dry or wet; You’ll know it’s done if the toothpick comes out easily and slightly damp.
• Finally, remove from the oven and sprinkle a pinch of black pepper on top. Remember that you can also add a little basil, parsley or French herbs.
• Serve and enjoy. Enjoy your meal!

Sweet potato lasagna with pesto

This delicious version of sweet potato lasagna has the special twist of pesto. It is a variant that your whole family will surely like. Have you already tried it? Let’s get to work!

Ingredients for pesto

• 2 cloves of garlic
• 1 cup of pine nuts (100 g)
• 3 cups of fresh basil (100 g)
• 2 sticks of salted butter (100 g)
• 3 tablespoons of grated Parmesan cheese (60 g)

Ingredients for the cream

• 2 bay leaves
• 1 medium onion
• Nutmeg (to taste)
• 3 glasses of whole milk (600 ml)

• ¾ cup of all-purpose flour (100 g)
• 2 sticks of salted butter (100 g)
• 2 glasses of vegetable broth (400 ml)

Ingredients for lasagna

• A pinch of black pepper
• ½ glass of ricotta cheese (100 g)
• 1 cup of Parmesan cheese (200 g)
• 20 lasagna sheets
• 8 pieces of sweet potato (500 g)

Preparation

• To start, cut the onion into small pieces.
• Preheat a skillet over medium heat for one minute. Melt two sticks of butter and then add the onion along with the bay leaves. Let them cook for about 10 minutes.
• Next, add the flour, stirring slowly so that it mixes well with the other ingredients, and add the milk.
• Lower the heat and then add the vegetable broth. Don’t forget to stir the mixture constantly.

• Let everything cook for 5 or 6 more minutes and proceed to season with salt, pepper and nutmeg to your liking. Once you have done this, turn off the heat and reserve.
• Separately, blend the other two sticks of butter together with the basil, pine nuts, Parmesan cheese and garlic. You should get a more or less thick mixture, with a consistency similar to that of puree. Once ready, season to your liking.
• Put the oven to preheat to 180 ºC.
• Grease a refractory container with a little butter and start laying out the lasagna sheets. Top with a little cream and pesto, then top with the sweet potato foil and Parmesan cheese.
• Reserve some Parmesan cheese to garnish the sweet potato lasagna later.
• On the top layer, place the ricotta cheese evenly and bake for about 1 hour and a half. Before removing from the oven, check that the lasagna is browned and bubbly.
• Lastly, let it cool at room temperature for 5 minutes before serving.

Sweet potato lasagna is a truly succulent dish worth making. And is that vegetarian cuisine can surprise us in many ways (and all of them very pleasant). Don’t think about it too much and go ahead and give yourself that taste you deserve so much!