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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

No boiling & less carbs!No boiling & less carbs!Makes 6 servings

To make 2 baking dishes (one to serve and one to give to a friend/freeze), double ingredients & use 2 square baking dishes.


  • 1/2 pound extra lean ground beef (or plant based alternative)

    1 teaspoon Herbes de Provence or Italian Seasoning

    2 1/4 cups Marinara Sauce of choice

    1 North Carolina sweetpotato (about 7-inches long)

    1 cup Ricotta cheese

    1 large egg, beaten (or 1/4 cup egg substitute)

    1/3 cup grated or shredded Parmesan

    1 teaspoon McCormick Neapolitan Pizza Seasoning or low sodium Garlic & Herb seasoning

    1/3 cup chopped green onions (white and part green)

    1 1/3 cup shredded Italian 4-Cheese blend or part skim shredded mozzarella


    1. Preheat oven to 375-degrees. Coat a square baking dish (about 8 ½ x 8 ½-inches) with cooking spray. In medium nonstick skillet, start cooking the ground beef or plant based option over medium heat, stirring often and breaking it into crumbles as it cooks. When almost cooked throughout, stir in the Herbes de Provence. When cooked throughout, turn off the heat, stir in the marinara sauce and set aside.
    2. Trim the ends from the sweetpotato, then carefully cut it lengthwise into 1/4-inch thick slices (discard the 2 slices that are mostly skin). In medium bowl, blend ricotta with egg, Parmesan, pizza seasoning, and green onions.
    3. Spread 3/4 cup of the meat sauce in the bottom of the prepared baking dish. Arrange slices of sweetpotato over the sauce to cover completely (you may need to cut some into smaller pieces to fit like a puzzle). Spread half of ricotta mixture over the Sweetpotato slices. Sprinkle 2/3 cup of shredded cheese evenly over the top. Spread 1 cup of meat sauce over the top then arrange remaining sweetpotato slices to cover the top completely. Spread remaining ricotta mixture over the sweetpotatoes, then spread remaining meat sauce over the top followed by remaining shredded cheese.
    4. Bake, uncovered, until cheese is very bubbly and sweetpotatoes are tender when cut with a knife (about 40 minutes). Let rest about 10 minutes then serve!
    5. No boiling & less carbs!No boiling & less carbs!
Junior Chef IV
Junior Chef IV

I love sweet potatoes and this looks delicious. I wish they were a little easier to slice - they are dense.

Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

@DulkeI hear you on the thicker skin. But so much of the fiber and plant compounds are in the skin so it's worth including. To slice sweet potatoes, I trim a little from the bottom so it sits flat on the cutting board. I use a good butcher knife too.

Food Enthusiast
Food Enthusiast

Nice recipe

Food Enthusiast
Food Enthusiast

Is there a way to find out the nutritional info?  Thanks!  


In Support of @Ronnie , As a Diabetic person (T2) I could use the Nutritional info on this. Especially the Total Carbohydrates, and Fiber 😃 It looks GOOD though

Nutrition per Serving