Sweet Potato Lasagna Bake
- Prep
- 25 min
- Cook
- 72 min
- Total
- 97 min
- Servings
- 9
- Difficulty
- Medium
- Oven
- 175 °C (345 °F)
Ingredients
| 1361 g | Sweet PotatoesWeighed raw, about 3 lb |
| 60 g | Sugar Free Maple SyrupReplaces honey |
| 7.8 g | CinnamonFor the mash |
| 4.2 g | Vanilla ExtractFor the mash |
| 0.5 g | Salt |
| 14 g | ButterMelted, for the mash |
| 9 | Egg Roll WrappersThree per layer |
| 10 g | ButterMelted, for brushing the wrappers |
| 113 g | MascarponeSoftened |
| 340 g | Greek Yogurt Non-Fat |
| 30 g | Whey Isolate - Vanilla |
| 15 g | Monk Fruit SweetenerFor the whipped layer; replaces honey |
| 4.2 g | Vanilla ExtractFor the whipped layer |
| 113 g | Neufchatel CheeseSoftened, for the glaze |
| 30 g | Monk Fruit SweetenerPowdered, for the glaze |
| 2.1 g | Vanilla ExtractFor the glaze |
| 38 g | Milk 2%For the glaze; add to taste |
| 4 | Graham CrackersFull sheets, for the crumble |
| 2 g | CinnamonFor the crumble |
| 10 g | Monk Fruit SweetenerFor the crumble |
| 14 g | ButterMelted, for the crumble |
AI-generated illustration.
A holiday side adapted from @carlylembofit's sweet potato lasagna bake. Rather than a casserole under a lid of marshmallows, it stacks crisp toasted egg roll wrappers between spiced sweet potato and a whipped mascarpone cream. My version drops the honey for sugar-free maple syrup and monk fruit, and swaps half the mascarpone for non-fat Greek yogurt and a scoop of whey, which takes a square from about 515 calories to about 410 and halves the sugar.
Instructions
- Heat the oven to 200 °C (400 °F). Prick the sweet potatoes with a fork and roast them on a lined tray for 45–55 minutes, until a knife slides into the thickest one with no resistance.
- Split them, scoop the flesh into a bowl and throw away the skins. Mash with the maple syrup, the mash cinnamon and vanilla, the salt and the melted butter until smooth.
- Turn the oven down to 190 °C (375 °F). Lay the wrappers flat on a lined tray, brush the tops thinly with melted butter, and toast for 5–7 minutes until golden and crisp. Let them cool completely so they stay crisp.
- Beat the mascarpone until smooth, then whisk in the Greek yogurt, whey, monk fruit and vanilla until there are no lumps of protein left.
- Turn the oven down to 175 °C (350 °F). In a 20 cm (8 in) square pan, build the layers: three wrappers, half the sweet potato, three wrappers, all of the whipped layer, three wrappers, then the rest of the sweet potato. Break or overlap the wrappers as needed to cover each layer.
- Bake for 15 minutes, only long enough to warm it through and let it set. Any longer and the wrappers lose their crunch.
- While it bakes, make the glaze: beat the Neufchatel with the powdered monk fruit and vanilla, then add the milk a spoonful at a time until it runs off a spoon in a ribbon.
- Make the crumble: crush the graham crackers and stir them with the crumble cinnamon, monk fruit and melted butter.
- Let the bake cool for 20 minutes, drizzle the glaze over the top, scatter the crumble, and cut it into nine squares.
Notes
I haven't made this version yet, so the swaps and the numbers are calculated rather than tested. The original uses 3 tbsp of honey and 2 tbsp of butter in the mash, 8 oz of mascarpone with 1 cup of plain Greek yogurt and 2 tbsp of honey in the whipped layer, regular cream cheese in the glaze, and allulose where I've used monk fruit.
The original also suggests baking a sheet of puff pastry until golden and cutting it into squares in place of the wrappers, for a flakier bake. That adds a fair amount of fat; the numbers below are for the wrappers.
Expect the wrappers to soften as it sits, so it's best served the day it's made.
Nutritional Info
| Nutrient | Amount |
|---|---|
| Calories | 412 kcal |
| Protein | 14.4 g |
| Carbohydrates | 64.3 g |
| Net Carbs | 52.2 g |
| Sugar | 10.5 g |
| Fat | 13.1 g |
| Fiber | 5.9 g |
| Sodium | 426 mg |
Per serving, calculated from USDA data. Net carbs leave out the fiber and the erythritol in the sweetener.