Sweet Potato & Microgreen Casserole
### Ingredients:
– 2 large sweet potatoes, peeled and sliced thinly (about 4 cups sliced)
– 1 cup microgreens (e.g., arugula, kale, or a mix)
– 1/2 cup milk (preferably whole milk for creaminess)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 garlic cloves, minced
– 2 tablespoons butter, melted
– Salt and pepper, to taste
### Directions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine milk, heavy cream, and minced garlic. Warm over medium heat until it’s steaming but not boiling.
3. In a casserole dish, create alternating layers of sweet potato slices and microgreens.
4. Pour the warm milk and cream mixture over the layered sweet potatoes and microgreens.
5. In a separate bowl, combine breadcrumbs and melted butter. Mix until the breadcrumbs are well coated.
6. Sprinkle the casserole with grated Parmesan and top with the breadcrumb mixture.
7. Season the top with salt and pepper.
8. Cover the casserole dish with aluminum foil and bake in the oven for 30 minutes.
9. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and the sweet potatoes are tender.
10. Remove from the oven and allow it to cool for a few minutes before serving.
### Servings:
This recipe makes 4 servings.
### Nutritional Information (per serving):
– **Calories:** 320
– **Total Fat:** 18g
– **Saturated Fat:** 11g
– **Trans Fat:** 0g
– **Cholesterol:** 60mg
– **Sodium:** 230mg
– **Total Carbohydrates:** 34g
– **Dietary Fiber:** 4g
– **Sugars:** 8g
– **Protein:** 6g
– **Vitamin D:** 1mcg
– **Calcium:** 170mg
– **Iron:** 1mg
– **Potassium:** 540mg
**Note:** The nutritional values provided are estimates based on typical ingredients and preparation methods. Actual nutritional content may vary based on ingredient brands or substitutions. For precise nutritional values, it’s recommended to use a nutritional calculator or software with your specific ingredient brands and amounts.
