Sweet Potato/Zucchini/Tomato Casserole

Use about 4 tomatoes
5-6 mid-size potatoes
2 sweet potatoes (yams)
2 zucchinis
1 medium onion - diced
Sea salt, pepper (to taste)
Oregano (optional)

Preheat oven to 350°C.
Cut the tomatoes, potatoes, and zucchini into rounds, about ¼ inch thick.
Mix in a bowl with olive oil, salt, pepper, oregano
Take a baking pan (about 9 x 13 inches), and grease bottom with olive oil.
In rows, place regular potato, sweet potato, tomato, zucchini.
Repeat until all vegetables are used.
Sprinkle diced onion on top.
Place in oven for about 1 hour, or until potatoes are soft, when pricked with a fork.

For added flavour you can crumble feta cheese over top of the casserole before serving.

Sweet Potato

A 4 oz sweet potato, baked and peeled, has about 115 calories, about the same as a white potato. But the sweet potato is an excellent source of beta carotene, folic acid, vitamin C, minerals and fiber. Bake a few more than you need and eat them as a healthy snack; when cooked, they will keep for about 5 days in the refrigerator.

Try baking sweet potatoes cut in half lengthwise, then dusted with curry powder or garam masala before popping into the oven. This spicy sweet treat is a flavour sensation.