CREAMY SWEET POTATO CASSEROLE

This was the second dish we prepared in class this week . Preheat your oven to 180 deg C. Lightly oil a medium sized ovenproof dish . In a medium sized frypan , heat 1 dsp of oil and 1 dsp of butter / marg . Fry 300gm of button mushrooms and 1 dsp of minced garlic for 3 minutes . Add 300gm of bacon pieces and continue to cook for another 3 minutesn . Add another dsp of oil to the pan along with 2 tbs of plain flour and chilli flakes ( to taste / optional ). Stir to mix the flour through . Now it is time to reduce the heat and add 400 ml of milk . Stir through to ensure there are no lumps . Remove the pan from the heat and sprinkle over dried dill , cracked black pepper , 1/3 cup of finely grated Parmesan cheese and half cup of cottage cheese . Set aside . It is now time to peel your sweet potatoes ( min 600 gm ), and slice them thinly . Liberally layer half the sweet potato slices over the base of your ovenproof dish . Pour over 1/2 of the mushroom mix . Repeat the process with the remaining sweet potato slices and top with remaining sauce . Sprinkle with grated mozarella cheese . Bake in the preheated oven for 40 minutes and then cover with a sheet of baking paper and bake for a further 20 minutes . The sweet potatoes should be tender when pierced with a fork . Such simple ingredients . The best comfort food ever .