New recipes

Roasted Sweet Potatoes with Chile Yogurt and Mint

Roasted Sweet Potatoes with Chile Yogurt and Mint


This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Ingredients

  • 4 pounds medium sweet potatoes
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2½ cups plain whole-milk Greek yogurt
  • 1 serrano chile, finely grated
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons toasted sesame seeds
  • 1½ cups mint leaves, torn if large

Recipe Preparation

  • Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.

  • Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).

  • Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.

  • Do Ahead: Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400° oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.

Reviews SectionDefinitely don't listen to the first comment. HUGE hit at last year's Thanksgiving, and I'm back on the recipe so I can make it again this year. Double roasting the sweet potatoes make them incredibly special, and the yogurt sauce with the lemon and jalapeno is perfect.AnonymousHartford, CT11/08/19Yummy vegetarian main. The yumminess is in the whole thing not the parts. That said, yogurt goes naturally with the crispy sweet potato. A bit of chile for flavor and heat, some gomishae i.e. crushed sesame seeds for even more flavor and mint to top it off. Excellent actually.EssieDeeStamford ct03/26/19Made this for Thanksgiving last year, and came back to review the recipe for the dinner again this year. I loved this dish, and so did our guests who don't mind a little heat. The only change I plan to make is to make the yogurt sauce w/o the chili and then add in chilis to get to the heat point I'm looking for. Last year it was just slightly too spicy for some folks (I thought it was great, but I love heat).Mehhh...I did not really like this. There wasn't enough texture to make it enjoyable on its own - overall pretty mushy between the potatoes and yogurt. It might be better as a side dish. I found the tanginess of the yogurt with the lemon juice not very enjoyable even though I usually love Greek yogurt, so it might be better to use plain yogurt instead? I wouldn't bother trying to make this again with adjustments.Literally do not listen to the person who reviewed this first and said yuck. I made this last year for Thanksgiving and it was everyone's favorite dish. Making it again this year. I did add a lot more garlic and spices to the yogurt.AnonymousWashington, DC10/29/18This thing was the hit of my Thanksgiving dinner. We made 14 dishes, and everyone remembers this all these months later. The whole reason I’m on the site tonight looking for the recipe was because a friend just called to ask for it. I will say: inspired by a similar dish last fall @ Rolf & Daughters, we crisped up some ‘nduja and served it alongside this recipe. It was unforgettable. But I’ve made this dish since sans the sausage, and it’s stll incredible. Don’t be discouraged by the negative one star review. This one is worth its weight in gold.AnonymousNashville04/11/18Whoever commented first probably need to improve the cooking skill. I decided to revisit the recipe because it was a huge success at my thanksgiving party. (the only dish that has no leftovers)Yuck. Yuck. Did I say, yuck?I bounce from website to website, in search of recipes for my hungry family. I can cook pretty good. I can certainly follow directions. So I figured I'd take this dish to a house party. I was so excited to assemble it. But what I made did not look anything like the Bon Appetit picture. It certainly did not taste worth a flip-flop either. Maybe I screwed something up. But ultimately, I had to throw this mess away and grab a pre-packaged "something" from Whole Foods. My humble advice to the folks who work in the Bon Appetit test kitchen? Please try you dishes before you post them on your website.

Roasted Sweet Potatoes

Adapted from Andrea Reusing | Cooking in the Moment | Clarkson Potter, 2011

These roasted sweet potatoes are what results if I have the oven on anyway for something else. I’ll throw a couple sweet potatoes in and let them bake at whatever temperature until they’re done. [Editor’s Note: Ingenious, no? You can have them right away or they actually reheat incredibly well. And we even know folks who care for them straight out of the fridge.]–Andrea Reusing


Sweet Potato Chaat

Recipe adapted from Floyd Cardoz, Paowalla, New York, NY

Yield: 4 to 6 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 10 minutes

Ingredients

For the Roasted Sweet Potatoes:

16 medium (2 pounds) fingerling sweet potatoes

5 tablespoons tamarind chutney

½ tablespoon fresh lime juice

Granulated sugar, to taste

For the Mint Chutney:

1 tablespoon minced shallot

1 teaspoon granulated sugar

¼ cup peanuts, toasted and roughly chopped

For Garnish:

Directions

1. Roast the sweet potatoes: Preheat the oven to 325º. Season the potatoes with salt and wrap in foil. Place on a baking sheet and roast until tender, 45 minutes to 1 hour. Once the potatoes are cool enough to handle, peel them and cut into ¼-inch rounds.

2. While the sweet potatoes are roasting, make the mint chutney: In a blender, combine the mint, cilantro, yogurt, lime juice, shallot, sugar, half of the serrano and salt. Purée until smooth and transfer to a medium bowl. Stir in the remaining serrano chile and the rest of the chutney ingredients to incorporate, then set aside.

3. In a large bowl, combine the roasted sweet potatoes with the remaining ingredients and toss to coat. Transfer to a platter and spoon the mint chutney over top. Garnish with sev and pomegranate seeds, then serve.


Roasted Vegetables with Chile Yogurt and Cilantro Mint Sauce

Want to shake up the usual roasted vegetables with something new? I’ve got you covered with this Roasted Vegetables with Chile Yogurt and Cilantro Mint Sauce.

OK the Thanksgiving and Christmas feasting has passed… did everyone make it through? I for one FINALLY used some restraint and moderation and feel all the better for it. It was not all gobble gobble of decadent fudge, cookie after cookie, or I’ll take one more slice holiday eat fest. No sir, I was good.

We had the usual suspects of roasted turkey, which I slathered under the skin with toum, a Lebanese garlic sauce, mashed potatoes, gravy and my favorite Homemade Cranberry Relish that has cherry in it. Oh so good! We feasted, but again I say in moderation. And I made Apple Crisp for dessert instead of my usual Crème Brûlée or Pecan pie. After all the appetizers like Green Chili Chicken Mac and Cheese Muffins we coasted through to a wonderful and fun dinner. Good times. I didn’t go crazy on the servings, kept it to one and had small portions.

So the day after Christmas we used the leftover stuffing to make waffles. These Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy were pretty amazing and all that was left from Christmas dinner were a few bits and pieces that I’ll throw into a wonderful comfort soup.

Which leads me to this incredible, and I mean incredible, Roasted Vegetables with Chile Yogurt and Cilantro Mint Sauce.

Quite the change from all the heavy hitter holiday dinner regulars. I wanted to switch gears and keep it simple, healthy and packed with flavor, so I read through my new favorite cookbook by Yotam Ottolenghi, Plenty More and came upon this dish. The original recipe called for butternut squash and after I cut mine open was saddened to find it bad, so I used other vegetables instead. I also ended up grilling some sausages for protein and called it a night.

Sriracha sauce makes an appearance and is mixed with some cooling plain Greek yogurt to drizzle on top of the roasted vegetables.

The wonderful combination of fresh herbs, garlic and salt are puréed with olive oil to also add freshness and color. I took the liberty to add the mint and parsley as his recipe didn’t, but I just had to shake it up a bit. Also, I bought the roasted and salted pumpkin seeds (pepitas).

This is one visual dish and the crunch of the salted pepitas finishes it off nicely.

Preheat oven to 425°F. Chop the potatoes, carrots, celery, onion and chile. Place in a bowl and toss with cinnamon, pinch of kosher salt and 2 tablespoons of the olive oil. Roast for 35 minutes or until golden brown and shows crispy edges.

Make the herb paste in a food processor. Add the cilantro, mint, parsley, garlic and 4 tablespoons of olive oil. Process until smooth. Add a pinch of kosher salt, pulse once and taste test. Set aside.

In a small bowl whisk together the Greek yogurt and Sriracha sauce until smooth.

Remove vegetables from oven and allow to cool 10 minutes. Drizzle with spicy yogurt sauce and herb paste. Sprinkle with roasted and salted pumpkin seeds. Serve immediately.

This appears and actually is a very simple dish – and simple is good, quite good. I think the spicy and cool yogurt sauce is delicious with the caramelized vegetables. The fresh and lively cilantro, mint and parsley herb sauce is a good a companion on top as the vibrant flavors shine and tickle the tongue.

I could go, dare I say, vegetarian with dishes like this one. But who am I kidding, I couldn’t live without my beloved bacon. Enjoy!


Always Order Dessert

I think a lot of us make this holiday way more complicated than it needs to be. We spend days (or even weeks!) seeking out new recipes, creating elaborate menus, and figuring out fancy techniques to bust out on the big day.

And the weird part is that, often, the thing people love most about Thanksgiving are the old favorites!

All that work, and your brother just wants the same old stuffing. Bummer, right?

So this year, we're going to keep things simple. (But we're still going to have some fun!)

Over the next few weeks, I'll be sharing some of my solid favorite Thanksgiving recipes, but showing you a few creative ways to mix them up and serve them. So your family gets to enjoy their favorites, and you still get to play around in the kitchen.

First up are these Chipotle Coca-Cola Sweet Potatoes. This season, I've partnered with Coca-Cola to share some favorite holiday recipes and party inspiration so this felt like the perfect recipe to start off this series. I've been making this easy sweet potato recipe for about 7 years, and it has never let me down.

And the best part? SO easy. You puree a few ingredients, pour them over the sweet potatoes, and bake.

I'm NOT even going to make you peel the potatoes! Awesome, right?

And I promised you fun, right?

Because while these sweet potatoes are amazing served as-is (seriously. I'm talking spicy, smokey, and a little bit sweet. so perfect!), they're also a great base for some super creative (and easy!) serving ideas.

I love this because it gives you a chance to personalize and customize your dish, while still keeping everyone happy.


1. Spicy Avocado, Red Onion & Sweet Potato Salad

I confess that this one is my favorite because of the avocados. Hello. yum!

To make, you just layer the cooked sweet potatoes (recipe at the end of the post!) over a bed of arugula with avocado wedges and thinly sliced red onions. Garnish with fresh cilantro and red chile flakes, drizzle with a bit of olive oil and fresh lime juice just before serving. This one can be served warm or at room temperature. You may have to double the recipe because it goes FAST!

2. Sweet Potatoes with Bacon, Mint & Goat Cheese

If you're a fan of Middle Eastern flavors, this one is for you!

Add some sweet and savory Mediterranean influence by tossing your cooked sweet potatoes with chopped sweet dates, fresh mint, and crumbled goat or feta cheese. Just a few ingredients, but the results are incredible.

3. Roasted Sweet Potatoes with Spinach, Bacon & Pecans

You knew one of these ideas would have to include bacon, right?

I love this twist on a classic spinach & bacon salad. Toss baby spinach with the cooked sweet potatoes and garnish generously with crisped and chopped bacon, fresh thyme, and toasted chopped pecans. Drizzle with olive oil and a bit of red wine vinegar, just before serving. So perfect.


4. Roasted Sweet Potatoes with Grapes & Yogurt

If you've never tried grapes in savory dishes, I'm going to need you to start now. They add a juicy burst of flavor and are wonderful combined with the spicy roasted sweet potatoes. Garnish with some yogurt, black pepper, and toasted pumpkin seeds over a bed of mixed greens.

So simple, but so impressive, you fancy chef, you!

5. Pomegranate and Lime Sweet Potatoes

I lied. This one is my real favorite.

Pomegranates are one of the prettiest things about fall, and they definitely belong on your Thanksgiving table. Spread sour cream or creme fraiche in an even layer on your serving plate, then top with the cooked sweet potatoes, pomegranate seeds, black pepper, and fresh cilantro. Drizzle the whole thing with fresh lime juice (and include a few extra wedges for serving!).

The sweet, spicy, and tart combination is out of this world!

And there you have it! One super easy sweet potato recipe, and a bunch of fun new ways to serve it.

I hope this post inspired you to have fun with some of your classic recipes this Thanksgiving. Stay tuned for more ideas from me, and hop on over to the Coca-Cola Pinterest Page for some more fun recipe and party inspiration.

Disclosure: This post was sponsored by Coca-Cola. Over the next few months, I will be sharing a series of recipes and entertaining ideas featuring Coca-Cola. All recipes and opinions are strictly my own. You can also visit the Coca-Cola Pinterest Page for more entertaining tips, inspiration, and ideas. Thank you for supporting great brands that make it possible for me to create fresh new content for you!

Chipotle and Coca-Cola Braised Sweet Potatoes
Serves 8-10

Ingredients
6 large sweet potatoes
1 1/2 cups Coca-Cola
1/2 cup chicken or vegetable broth
3 garlic cloves
2 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce from the same can
4 tablespoons butter, cut into pieces.
Kosher salt and black pepper, to taste

Directions
Preheat oven to 400 degrees F.

Scrub sweet potatoes and slice into 1-inch thick slices (no need to peel). Arrange in a baking dish or roasting pan with at least 2” sides.

In a blender, combine Coca-cola, garlic, chipotle peppers, and adobo sauce. Puree until smooth for 1 minute, then pour over sweet potatoes. Season generously with kosher salt and black pepper.

Top off with pats of butter, then cover with foil and bake for 25 minutes. Remove foil, then bake an additional 20 minutes, or until tender. Taste and adjust seasoning with additional salt and pepper, as desired. Serve as-is or with one of the suggested topping ideas described in the post above!


Grilled Sweet Potatoes With Lemon-Herb Sauce

The lemon-herb sauce and cooling Greek yogurt make this winter starch summer-ready.

This grilled sweet potato recipe takes the winter staple on a warm-weather vacay with a zesty topper and cooling Greek yogurt side. Turns out sweet potatoes aren&rsquot just for marshmallow-topped casseroles, they also make a mouthwatering grilled side (or vegetarian main!) that wouldn&rsquot be out of place among a summery spread. Our quick and easy grilling method, plus a fast and flavorful topping makes this grilled sweet potato recipe about as far away from a casserole &mdash and any remaining winter weariness &mdash as you can get.

What&rsquos the fastest way to grill sweet potatoes?

Here&rsquos the best part: You don&rsquot have to boil or par-bake the sweet potatoes before grilling. You don&rsquot even have to use any foil! And that&rsquos not just because we love a one-pan meal. We cut the sweet potatoes into ¼-inch rounds so they cook in a flash. Just toss the slices with olive oil, salt, and pepper, and grill for a few minutes per side. Yep, it&rsquos that quick!

What do you serve with grilled sweet potatoes?

A fiery, fragrant relish is the perfect topper to perk up these smoky grilled sweet potatoes. First, diced red onion soaks in lemon juice, which helps tone down the onion&rsquos sharp bite. Lemon zest, fresno chili pepper, and fresh mint are added to the mixture next, along with a good drizzle of olive oil. For a bonus nutritional boost we stirred in a spoonful of hemp seeds. These add a rich, nutty taste (like a cross between a pine nut and a sunflower seed) that just so happens to be high in protein and omega-3s. To serve, swirl a generous dollop of creamy Greek yogurt on the plate first, followed by the smoky, caramelized sweet potatoes and a drizzle of that snappy sauce. Who are you calling a winter starch staple now?


Moroccan Mint Roasted Vegetables


For this recipe, I used what you have coming in your box this week, but keep this recipe in the back of your mind to use in future weeks when you don’t know what to do with your produce. This would work with green beans, radishes, cauliflower, and any number of different vegetables.

1 lb mix of beets, asparagus, potatoes, spring onions and fennel

1 1/2 teaspoons dried mint

1/2 teaspoon red chile pepper flakes

1/2 teaspoons fine grain sea salt

a squeeze of fresh lemon juice

plus optional toppings (below)

Optional toppings: fresh mint, toasted sesame seeds or pumpkin seeds, plain yogurt seasoned with a bit of salt

Preheat your oven to 425º. Wash and dry the vegetables, then trim and cut the vegetables into 1/4 inch slices. Grind the dried mint, chile pepper, cumin seeds and salt together in a mortar and pestle and break up the cumin seeds. Add the rest of the dried spices, then the olive oil and stir to combine. Place your veggies in a large bowl and pour your olive oil/spice mix over them. Toss gently. Arrange in a single layer on a parchment covered baking sheet and bake for 15 minutes, or until everything is cooked through. Serve on a platter topped with some greens, a squeeze of lemon and any of the other optional toppings.


Veggie Highlight: Sweet Potatoes

This week we are all about sweet potatoes. Some cool things about the farm’s potatoes, they are white sweet potatoes. Our white sweet potatoes are sweeter and a bit dryer in texture, compared to your average sweet potato. Despite this difference they can be used the same as other sweet potatoes. They are more commonly seen in Asian cuisine. As for some storage advice, raw sweet potatoes should not be refrigerated! Instead, store in a cool, dry, dark place, unwrapped, for up to two months or at room temperature for up to a week. Cooked sweet potatoes can be stored in the refrigerator, frozen, dried or canned.

(Want more sweet potatoes this Fall? Learn more about signing up for a Winter Share, here!)

Roasted Sweet Potatoes with Chile Yogurt and Mint

  • 4 pounds medium sweet potatoes
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2½ cups plain whole-milk Greek yogurt
  • 1 serrano chile, finely grated
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • Kosher salt
  • 2 tablespoons toasted sesame seeds
  • 1½ cups mint leaves, torn if large
  • Flaky sea salt
  1. Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
  2. Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
  3. Spread chile yogurt on a platter top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over drizzle with oil.

Do Ahead: Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400° oven just to warm through before serving. Chile yogurt can be made 1 day ahead cover and chill.

Thanksgiving is coming up, check down below for creative dishes for the upcoming holiday. It’s never too early to start preparing, especially with sweet potatoes!


Roasted pumpkin with chilli yoghurt and coriander sauce

I worship at the food altar of Yotam Ottolenghi, and this recipe for roasted pumpkin (squash) with chilli yoghurt and coriander sauce is the first recipe I’m trying from his new cookbook Plenty More. It’s a masterpiece and a treasure, and quite frankly, along with Plenty, which is definitely one of my all-time favourite cookbooks, is a must-have in any self-respecting cooks collection. Especially if you love cooking vegetables or vegetarian food. The recipe over delivered for me, but then it’s not like I had any doubts that it would. So simple and packed with so much flavour.

I tweaked it ever so slightly in that I used pumpkin instead of squash – but they are all in the same family anyway. I love Crown Prince pumpkins. The ones that have a silvery, blue-grey on the outside and have the most delicious flavour. They are far sweeter and better than butternut in my opinion. I bought two large chunks as they are very big to buy whole and this was more than enough. I used a little more than the recipe so I added a dash more cinnamon, olive oil, salt and pepper. I also cut the pieces a little bigger so adjusted the cooking time from 40 minutes to an hour. I love to almost over-cook pumpkin until the edges go a darker brown and turn crispy. I like to cook them until they are just before the mushy stage.

I also made less coriander sauce as I only had 20g in my fridge, but it’s definitely worth making a bigger batch as this is a delicious sauce to use on fish or meat. I also added more olive oil to the sauce which made it easier to blend. I used my Breville Control Grip Blender with the chopper attachment which I love when making small-batch sauces like this. I find a food processor too big and cumbersome when whipping up a quick dressing and sauce.

As for sriracha, well I’m now an addict. Please forgive me if you live in the USA or anywhere in the world where you have known this and had it around for years. We in South Africa only cottoned onto its awesomeness last year when it became commercially available here. I guess better late than never. I saw that Woolies now stocks the Flying Goose brand which is delicious. It’s very hot, so I add only a little as I am a chilli wimp. I love it to be present but I never want it to take over the party. I also know that it’s a slippery slope with chilli, the more you add the more used to it you become and you need more. I don’t want to be that person that sits at dinner sweating from my forehead or not being able to appreciate flavours without blasting my top off with the hottest chilli. I know too many people like this. So I’m ultra-cautious about how much I add, and I’m quite happy with this. Hot for me is probably mild for a chilli head, but adjust the quantities to taste.

Full-fat Greek-style yoghurt has also become a staple in my house. I have NO idea why this didn’t happen sooner, probably because I was programmed to steer clear of any full-fat dairy apart from cream and cheese, but now it’s a permanent fixture in my fridge. I use it all the time. I add it to dressings like Jamie Oliver’s quick Caesars salad dressing or spooned over just about anything. It’s a fantastic base to add flavour to whether you go sweet or savoury. I love baking with it and made a batch of these pomegranate scones using it too. The sriracha stirred through the yoghurt adds heat, while the yoghurt provides creaminess and is simply delicious spooned over the roast pumpkin.

Roasted pumpkin seeds are stunning so I roasted a whole lot extra to keep for future use. They are wonderful in hot oats or sprinkled over salads. Don’t be alarmed if after roasting you hear them pop and spit for a while. This carries on for a bit even if you place them on a tray to cool down. Make sure you don’t over roast them, as they carry over cooking for a few minutes and I found 6-8 minutes at 180C perfect.

Recipe – adapted slightly from Ottolenghi’s Plenty More


Roasted Sweet Potato and Onion Enchiladas

Welcome back to your normal How To Use the Vegetables from your Community Supported Agriculture (CSA) farm share box programming. Did you enjoy the week of desserts? I won't lie, it was loads of fun making them--especially the Killer S'mores Blondie!

I thought I'd settle back into a routine with a vegetarian enchilada recipe. I've been sitting on this one since the ladies at the Thrift shop raved about it last winter, and now that I'm getting sweet potatoes in the farm share--blue ones, too--it's time to put it up on the blog.

I can't tell you why I veered away from the standard "sweet potato and black bean" combo, other than everyone else is doing that, so why should I? Instead, I used a filling of roasted sweet potatoes and sautéed onions, spiced up with some salsa verde. Yum! We get plenty of protein in our diets, we sure don't need a can of black beans to make or break things. [Heck, yesterday at the Ohio Renaissance Festival I ate not one but 2 Scotch eggs--one for my honey since he couldn't be there. That's a hard cooked egg covered in sausage and deep fried. Yeah, some protein. And oh so good.]

I've shared plenty of enchilada recipes on this blog, vegetarian and otherwise. Some you can find on my Clickable Collages of Recipe Suggestions page. Since that was published I've added Turnip Enchiladas, Cranberry, Chicken and Leek Enchiladas, Easy Cheesy Vegetable Rice Enchiladas, and Beef Tongue Enchiladas. You could say I have a thing for enchiladas--they are a terrific vehicle for getting dinner on the table.

For other recipes using sweet potatoes, blue or otherwise (I still don't know what to make with them, good thing potatoes store for a long time in the Strategic Winter Squash Reserve) please see my Sweet Potato Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally from the farm share, the farmer's market, and whatever's plentiful and cheap at the store.

Note: these enchiladas are shoved willy nilly into a casserole dish, stacked on top of each other, because I was working with space constraints. The oven where I first baked them does not fit a 9x13 pan. Please feel free to bake these in a single layer if you prefer, though if you want an more layered lasagna or enchisagna like dish, rock on with an oval casserole like I did.

Another Note: This casserole can be made a day ahead and refrigerated before baking. Could you freeze it? Maybe. I haven't tried it.