Sweet Potato Frittata-Style Casserole
Adapted from Whole 30 Instagram Post
- 2 medium sweet potatoes- I used one “regular” sweet potato (yam) and a Japanese sweet potato* for some variety
- 1/2 pound shiitake mushrooms, sliced
- 3 large handful of rainbow chard, chopped (or any other greens)
- 2 chicken sausage links, sliced (I used apple)
- 8 eggs + 3/4 cup egg whites
- salt and pepper, to taste
*The Japanese Sweet Potatoes have a more purple skin, and are white on the inside. They have a more mild flavor, and are more similar to a regular potato than a sweet potato.
Preheat oven to 350. Spiralize sweet potatoes, or grate them on the largest hole size possible. I prefer Spiralizing, as it seems to release less water than grating, and water prevents the potato from browning as nicely. If you grate, I recommend trying to drain and press out any excess water with a paper towel.
In a large saute pan, place some ghee or oil (something that can withhold high heat- no olive oil here!) to cover the bottom of the pan generously. Add in potato spirals until the pan is covered in spirals, but you aren’t stacking the potato too much (otherwise it will steam). You may have to do multiple batches (I did 2). Cook over medium heat until the sweet potato has begun to soften a bit, and is browning. Press sweet potato spirals into a 9×13” pan (that is sprayed with oil).
Next, you essentially individually saute each component so it is primed before you assemble the casserole. I sauteed the mushrooms and sausage together, as they cook at around the same time. Then I sauteed the greens. For each component, lightly season with salt and pepper and then when it is done cooking, place and spread onto the sweet potato spirals in the pan.
Lastly, whisk together the eggs and egg whites (the recipe I adapated this from did 12 eggs, which you could also do). Then pour into dish and bake at 350 for 45 minutes, until the eggs are set.