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Recipe: Sweet Potato Not Pieadmin | November 03, 2010
Casserole Queen Emily Farris gives candied yams a savory spin
Sweet Potato Not Pie
1 large white onion, coarsely chopped
4-5 medium sweet potatoes, peeled and thinly sliced
6-8 ounces hard goat cheese
1 green bell pepper, coarsely chopped
approximately ¾ cup olive oil
Preheat oven to 400ºF
Cover the bottom of a 2 to 2.5-quart casserole dish with a layer of sweet potatoes. Add a layer of onions, peppers and crumbled goat cheese.
Drizzle with a tablespoon of olive oil and sprinkle with salt.
Repeat layers until you reach the top of your dish (trying to finish with sweet potatoes and just a drizzle of olive oil, saving at least 1 oz. of goat cheese for the end.
Cover and bake at 400ºF for an hour and 15 minutes or until a fork goes through the entire dish easily. Remove from the oven and cover with the remainder of goat cheese. Bake, uncovered for an additional 10-15 minutes.
Let sit for 10 minutes before serving.
Recipe from “Casserole Crazy: Hot Stuff for Your Oven”
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