Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. It was so good, and happily Viola, the creator, allowed us to share it with the world. Thanks, Viola! One of the reasons we love this recipe so much is that it’s a true ‘prep and relax’ recipe. Get a few things chopped and thrown in a casserole dish, and of it goes into the oven. Easy. Your ‘working’ time is really very low, and a harder task for us was what to do with the time when the casserole was in the oven, with appetizing smells wafting through the home, daring us to open the oven early. And what makes it Hungarian-style? A typical Hungarian casserole usually consists of parboiled then sliced potatoes covered with hard boiled eggs and mixed with sour cream. We follow this theme, although we cut out the parboiling part to save time and effort.
Healthy Sweet Potato Casserole
And what makes it so nutritious? Viola swaps out the potatoes for sweet potatoes – an incredibly healthy (and versatile) vegetable. Sweet potatoes have many nutritional benefits to recommend them, but today I’m going to focus on the beta-carotene side of things. Current research shows beta-carotene to be an excellent source of vitamin A, and that getting beta-carotene naturally from foods is far better than taking it as a supplement. And the best thing? Beta-carotene is fat-soluble, meaning it needs a little for your body to absorb it most effectively. That’s where the olive oil and sour cream comes in – they’ll help your body soak everything up. This dish really has it all.
Eggs
And eggs? Eggs speak for themselves really – they’re an exceptionally nutritious food, and provide a huge amount of nutrients that are especially important to those who don’t eat meat. There is a dark side to eating eggs however, so please make sure to buy and support eggs from small, local sources wherever possible.
Tips and tricks
When hard boiling eggs (which you’ll do to make this Hungarian-style), it’s a great idea to use up the oldest eggs you have first. Not only does it leave you with fresher eggs for your other cooking, they’re much easier to peel, and will save you fiddling about when you should be putting your feet up and waiting for your sweet potato casserole. You can save time with the sweet potatoes too. The traditional way to slice them is with a big knife, but you can also use a mandolin like this. If you really want to speed things up, you could also throw the sweet potatoes into a food processor like this, and that’ll slice them up in seconds. Your sweet potato casserole will look slightly different than the original version (see picture) but will be just as tasty. And finally – don’t forget to give the sour cream a good stir. Get a fork to it for thirty seconds and you’ll be left with a much ‘fluffier’ mixture which go wonderfully with the eggs and sweet potato. An example of grated sweet potato instead of sliced
