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Süßkartoffel-Hackfleisch-Auflauf mit Feta aus dem Ofen recipe card image

Süßkartoffel-Hackfleisch-Auflauf mit Feta aus dem Ofen

Wenn im Alltag wenig Zeit bleibt, aber der Hunger nach etwas Herzhaftem und Wärmendem groß ist, kommt dieser Süßkartoffel-Hackfleisch-Auflauf mit Feta...
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 1 Auflauf
Course: Main Course
Cuisine: German
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb sweet potatoes peeled and thinly sliced (about 3 medium)
  • 1 lb ground beef or mixed ground meat beef/pork
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil divided
  • 1 cup canned crushed tomatoes or tomato passata
  • 2 tbsp tomato paste
  • 1/2 cup beef or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme or Italian herb mix
  • 1 tsp sweet paprika
  • 1/4 tsp smoked paprika or chili flakes optional, for heat
  • 1/2 tsp ground cumin optional
  • 1/2 tsp sugar to balance the tomatoes
  • 5 oz feta cheese crumbled
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish (about 8x11 inches) with a little olive oil.
  2. Peel the sweet potatoes and slice them into thin, even rounds, about 1/8–1/4 inch thick, so they cook through evenly.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until browned and crumbly.
  4. Add the chopped onion to the skillet and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Add tomato paste and cook it briefly, about 1 minute, stirring so it slightly caramelizes. Then pour in the crushed tomatoes and broth.
  6. Season the meat mixture with oregano, thyme, sweet paprika, optional smoked paprika or chili, optional cumin, sugar, salt, and plenty of black pepper. Stir well and let simmer on low heat for about 5–10 minutes until slightly thickened. Adjust seasoning to taste.
  7. Drizzle the remaining 1 tbsp olive oil over the bottom of the prepared baking dish. Arrange half of the sweet potato slices in an even layer, slightly overlapping.
  8. Spoon the entire meat-tomato mixture evenly over the sweet potato layer and spread it out smoothly.
  9. Arrange the remaining sweet potato slices on top in a slightly overlapping pattern to cover the meat completely.
  10. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 25 minutes, until the sweet potatoes start to soften.
  11. Remove the foil, crumble the feta evenly over the top sweet potato layer, and return the dish to the oven.
  12. Bake uncovered for another 15 minutes, or until the sweet potatoes are tender when pierced with a knife and the feta is golden and lightly browned in spots.
  13. Let the casserole rest for 5–10 minutes after baking so it sets slightly, then cut into portions and serve hot.

Notes

Slice the sweet potatoes as evenly as possible so they cook through at the same time.
If using very lean ground meat (like turkey), add an extra splash of oil and season more generously.
For more vegetables, you can sauté diced bell pepper, zucchini, or a handful of spinach with the onions and fold into the meat mixture.
Prepare ahead by assembling the casserole, covering, and refrigerating for up to 24 hours; add 5–10 minutes to the covered baking time if baking from cold.
Leftovers reheat well in the oven or a covered skillet and often taste even better the next day.