A winter casserole that also tastes excellent when reheated the next day!
for 6 people
4.5 lbs sweet potatoes, peeled and cut into chunks
salt
3 Tbs Butter
3 - 4 Tbs milk
2 eggs, slightly beaten
3.5 oz Parmesan cheese, grated
2 oz bacon, cut in small pieces
1-2 Tbs olive oil, extra-vergin
1 small onion, finely chopped
2 garlic cloves,finely chopped
1 lb ground beef
1/2 tsp ground cinnamon
salt
pepper
1/4 cup white wine
5 oz Asiago cheese, grated
1/3 cup finely chopped parsley
Preheat the oven to 400°F.
In a pot, cover the sweet potatoes with salted water and bring to a boil.
Boil on medium heat until the sweet potatoes are soft, a fork should easily go through them,
about 15-20 minutes.
Strain the potatoes and put them back into the pot.
Let them dry on very low heat (or on the turned off, still warm cooktop) for about 1 minute.
Mash with a potato masher, add milk and butter, stir well.
Let cool slightly, then add the eggs and 3/4 of the grated Parmesan cheese, adjust the salt.
While the sweet potatoes are cooking, sauté the bacon in a skillet on medium heat, until cooked but
not crispy.
Remove the bacon from the skillet and pour out the fat.
Put the skillet back on the heat, add olive oil, the cooked bacon, onion and garlic and sauté until the onion is soft and translucent.
Add the meat and the cinnamon and sauté until the meat is cooked.
Season with salt and pepper to taste.
Add the white wine and let evaporate. Take off the heat.
Grease a casserole dish with butter or oil.
Spread half of the mashed sweet potatoes evenly over the bottom of the casserole dish.
Add the parsley and the Asiago cheese to the meat and mix well.
Spread the meat mixture carefully and evenly over the sweet potatoes.
Cover the meat mixture with the second half of the mashed sweet potatoes.
Sprinkle the remaining Parmesan cheese over the top of the casserole.
Put into the oven and bake for about 30 minutes, until golden.
