Sweet Potato and Chipolata Casserole


  • 1/2 Pack Perfectly Balanced Beef and Carrot Chipolata
  • 2 medium sized sweet potatoes, cubed
  • 120 g spinach
  • 1 green onions, chopped
  • 8 eggs
  • 1/3 cup milk
  • 1 tablespoon taco seasoning
  • 1 tablespoon thyme
  • 1 tablespoon salt
  • 1/2  tablespoon freshly ground black pepper


  1. Preheat oven to 180 °C fan forced and prepare the baking dish. 
  2. Heat 1 tablespoon of oil on low to medium heat. Cook chipolatas for 10-15 minutes turning frequently or until fully cooked. Chop into small pieces and set aside.
  3. In a large mixing bowl add eggs, taco seasoning, green onions, thyme, salt and pepper, whisk to combine. Add sweet potatoes spinach and chipolata pieces.
  4. Transfer mixture to the dish, and place in the oven for 50 minutes or until cooked through. 
  5. Once cooked place on a cooling tray, cool for 10 minutes and cut into 12 squares. Serve warm or cold for meal prep. 


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