Sweet potato casserole

Everyone knows a good traditional recipe for a casserole, but the use of sweet potato adds an exciting touch.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Sweet potato casserole

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sweet potato



potato, floury






lemon zest






salt and pepper




Preparation method

  • Thoroughly wash the sweet potatoes.
  • Cover a baking tray with a 1cm layer of coarse salt.
  • Push the sweet potatoes into the salt, but ensure that they do not touch the baking tray.
  • Bake the sweet potatoes at 140°C for 40 minutes.
  • Remove from the oven and set aside to cool to room temperature.
  • Remove the skin from the sweet potatoes and finely dice.
  • In the meantime, boil the normal potatoes until tender and allow to steam dry.
  • Sweat the onions in a pot. Don’t allow them to brown, but let the liquid sweat from the onions.
  • Add the sweet potato and braise on low heat until the onions are cooked.
  • Mash the potato in the pan with the sweet potato and onion.
  • Mix well and add the butter.
  • Season to taste with lemon zest, nutmeg, salt, and pepper.
  • Serve immediately or at least on the same day.

Serving suggestions

  • As part of a composition with components of onion, fennel, and pork or beef.
  • Serve the casserole as a salad. For this, chop the potatoes brunoise and cook until al dente. Then prepare the sweet potato and potato with a roasted onion mayonnaise.

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