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Sweet potato and tomato casserole with feta

Sweet potato and tomato casserole with feta

Preparation time:
60 min
Difficulty level:

Nutritional values:

76 g
17 g
30 g


Olive oilOlive oil 1 Teaspoon
Sweet potatoes (fresh)Sweet potatoes (fresh)1 (300 g)
Salt, table salt, sea saltSalt, table salt, sea salt 0 g
Pepper (black)Pepper (black) 0 g
Pepper (white)Pepper (white) 0 g
Thyme (fresh)Thyme (fresh) 1 Tablespoon
Pine nutsPine nuts 15 g
Feta, feta cheese, shepherd's cheese (approx. 10% fat, light)Feta, feta cheese, shepherd's cheese (approx. 10% fat, light) 50 g
Cherry tomatoes (can)Cherry tomatoes (can) 100 g


Step 1:
Preheat the oven (electric stove: 200 °C/ convection oven: 175 °C). Grease a baking dish a little. Peel the sweet potato, cut it in half lengthwise and slice it. Wash the thyme, shake dry and remove the leaves from the stems. Mix the oil with salt, pepper and thyme leaves on a deep plate. Roll the potato slices in the thyme-oil marinade and then place them in the casserole dish. Put in the oven and bake for about 20 minutes.
Step 2:
Remove the sweet potatoes from the oven. Top with the tomatoes, crumble the feta and sprinkle on top together with the pine nuts. Put back in the oven and bake for another 10-15 minutes. Remove finished casserole from the oven. Season with coarse pepper.

Macronutrient distribution:

The recipe Sweet potato and tomato casserole with feta is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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