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Chef's Tip
For the perfect sweet potato layers, cut them to an even thickness and partially roast them before assembling the moussaka. This pre-cooking ensures they'll be tender without releasing too much moisture into the dish, which could make it watery. Reserve some of the roasted sweet potato flesh for the mornay sauce to enhance the flavor and color.
Instructions
- Preheat oven to 400°F (200°C). Prick 1 sweet potato all over with a fork, wrap in foil, and bake until very soft, about 45-60 minutes. This will be used for the mornay sauce.
- Meanwhile, peel remaining sweet potatoes and slice into 1/4-inch rounds. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange on a baking sheet and roast until just tender, about 20 minutes. Set aside.
- Reduce oven temperature to 350°F (175°C).
- For the lamb filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground lamb, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, red wine, cinnamon, allspice, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Simmer, stirring occasionally, until liquid is mostly absorbed, about 15-20 minutes. Remove from heat and set aside.
- For the sweet potato mornay sauce: Scoop flesh from the baked sweet potato and mash until smooth. Measure 1 cup and set aside.
- In a medium saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, for 2 minutes to make a roux.
- Gradually whisk in milk and continue cooking, stirring frequently, until thickened, about 5-7 minutes.
- Remove from heat and whisk in sweet potato puree, nutmeg, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
- Let sauce cool slightly, then whisk in beaten eggs and 1/2 cup Gruyère cheese.
- To assemble: Grease a 9x13-inch baking dish. Arrange half the sweet potato slices in a single layer on the bottom.
- Spread lamb mixture evenly over sweet potatoes. Top with remaining sweet potato slices.
- Pour mornay sauce over the top, spreading to cover completely. Sprinkle with remaining Gruyère and all of the Kefalograviera cheese.
- Bake until golden and bubbly, about 45-50 minutes. Let stand for 15 minutes before serving.
- While moussaka is resting, fry the mint: Heat vegetable oil in a small pan until shimmering. Add mint leaves in batches and fry for 10-15 seconds until crisp but still green. Drain on paper towels.
- Serve moussaka topped with fried mint leaves.
Plating
Cut the moussaka into squares and lift carefully onto warmed plates, showcasing the distinct layers of sweet potato and lamb filling topped with the golden, bubbling mornay sauce. Arrange several crispy fried mint leaves on top of each portion for color and texture. Optionally, place a small mixed green salad dressed with lemon vinaigrette alongside, or serve with warm pita bread for mopping up the sauce.
Storage & Reheating
The assembled moussaka can be refrigerated unbaked for up to 24 hours. Allow to come to room temperature before baking. Baked moussaka can be refrigerated for up to 3 days and reheated in a 350°F oven until heated through, about 20-25 minutes. The dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Fry the mint leaves just before serving for maximum crispness.
About This Recipe
This Lamb and Sweet Potato Moussaka draws inspiration from Oleana's creative approach to Mediterranean classics. Traditional Greek moussaka typically features eggplant and potatoes, but this version substitutes sweet potatoes for a subtle sweetness that beautifully complements the spiced lamb. The sweet potato mornay sauce adds rich creaminess while enhancing the dish's signature flavor. The finishing touch of fried mint leaves offers a crisp, aromatic garnish that brightens the hearty dish.