Sweet potato casserole

Ingredients for 1 servings:

• 1 sweet potato(s)
• 1 handful of mushrooms
• n. B. Vegetables of your choice, e.g. zucchini
• ½ bottle of Cremefine for cooking, 7% fat
• 200 g tomatoes, pureed
• 50 g cheese, grated, more or less if desired
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, quick, for one person, healthy

First, chop the vegetables. It’s best to slice the sweet potato, as well as the mushrooms. Chop any vegetables of your choice to match. Then arrange the vegetables in the casserole dish. Arrange the sweet potato a little more tightly at the bottom and scatter the mushrooms or vegetables on top. Pour Cremefine (or another cream-based sauce) into a cup. Add the passata and season with salt and pepper. Once the sauce is tasty, pour it over the vegetables in the casserole dish. Finally, sprinkle the grated cheese evenly over the top. Bake the casserole in the oven at 200°C (top/bottom heat) for about 15-25 minutes, until the cheese is golden brown and the sweet potato is tender.