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Sweet Potato and Kasha Casserole

Sweet Potato and Kasha Casserole Image

Onion Mixture

1 Tbsp olive oil

2 medium onions, chopped

Kasha Mixture

1 cup medium grain buckwheat (I use Wolff’s brand)

1 large egg, separated

2 cups vegetable stock or 2 cups hot water, mixed with 2 tsp vegetable stock mix

½ tsp salt

¼ tsp black pepper

1 egg (in addition to above)

Sweet Potato Mixture

1 kg sweet potato, cooked, drained and mashed

2 large eggs

2 Tbsp olive oil

¼ cup corn flake crumbs

1 Tbsp brown sugar

½ tsp salt

¼ tsp pepper


1 Tbsp brown sugar

1 tsp olive oil

½ tsp cinnamon

Handful of toasted, sliced almonds

Preheat oven to 350F.

In a large frying pan, sauté the onions in the oil, until golden (8-10 minutes). Remove the onions from the pan, reserving half for the kasha and half for the sweet potatoes.

In the same pan, combine the kasha with the egg white. Reserve the yolk. Cook the kasha and egg white over a medium flame, stirring constantly for about 5 minutes, or until the kasha is dry and toasted. Remove from the heat. Slowly add the hot stock to the kasha. Return the pan to the stove, cover and simmer for 15 minutes or until the liquid is absorbed. Fluff it with a fork and cool slightly. Combine the kasha with half the sautéed onions. Add the salt, pepper, egg, and reserved egg yolk. Mix well. Spread the kasha mixture in the bottom of a 9×13-inch greased glass baking dish. Press down lightly to form the base of the casserole.

Combine the other half of the onions with the sweet potatoes, eggs, oil, cornflake crumbs, sugar, salt and pepper. Spread this evenly over the kasha layers.

Combine the topping ingredients in a small bowl and sprinkle evenly over the sweet potato layer. Bake for 45 minutes, or until the top is golden.