Sweet Potato Pastelón with Tomato Sauce
A vegetarian twist on the classic Puerto Rican casserole, featuring layers of roasted sweet potatoes, herbed tomato sauce, and melted cheese. This puerto rican-inspired vegetarian (vegetarian) ready in about 60 minutes blends olive oil, salt, medium, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and sliced into 1/4-inch rounds sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 (28 oz) can crushed tomatoes
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 cup, shredded mozzarella cheese
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss 4 peeled and 1/4-inch-sliced medium sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt, then arrange in a single layer in a greased 9x13-inch baking dish.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 chopped medium onion and cook for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute, then add 1 can crushed tomatoes, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Simmer for 10 minutes.
- Step 3: Spread the tomato sauce evenly over the sweet potatoes in the baking dish.
- Step 4: Sprinkle with 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
- Step 5: Bake for 30-35 minutes until the cheese is melted and bubbly and the sweet potatoes are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Potato Pastelón with Tomato Sauce take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sweet Potato Pastelón with Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sweet Potato Pastelón with Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Potato Pastelón with Tomato Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Potato Pastelón with Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
