This recipe came from Maggie over at Kitchie-Coo. She’s got some fabulous recipes to whip up so be sure to go visit and tell her this Momma sent you!! Thanks for Co-Hosting with me Maggie!!

Here is how this momma put together Maggie’s recipe:


8-10 servings


3 large sweet potatoes
3 garlic cloves, minced
1 cup creamy ricotta
1/2 cup parmesan, grated + 1/4 cup for topping
1 1/2 teaspoons ground sage
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 egg
1/2 cup mozzarella, shredded
Lasagna Noodles


4 tablespoons unsalted butter
1/4 cup flour
2 cups milk (I used whole milk)
1 teaspoon kosher salt

1/2 cup pecans, toasted and roughly chopped

What to do:

Make the filling: Preheat oven to 425F.  Scrub the sweet potatoes and then prick them all over with the tines of a fork.  Place on a baking sheet and bake in the oven for 45-55 minutes, or until a fork inserted in the middle passes easily through. 

Allow to cool completely, then cut in half and scoop the middle out into a large bowl. The potatoes were so soft they practically fell out of the skin!!  I mashed it with a fork to so everything would be easier to mix together in the end.

Add all remaining filling ingredients, except 1/4 cup parmesan and mozzarella. I tried to put all the ingredients spaced out so you could see them all!

Stir to thoroughly combine.  Set aside.

Just before assembling the lasagna, bring a large pot of water to a boil.  Cook lasagna noodles in boiling water for 2-3 minutes, until barely cooked through (they’ll finish cooking in the oven).  Drain.

Make the Sauce: In a medium saucepan, melt butter over medium heat until brown and the butter has a nutty fragrance, 6-8 minutes.

Watch the butter carefully to avoid burning and add the flour when the butter has just turned brown. 

Whisk the butter and flour constantly for one minute, then add the milk. 

Whisk the milk constantly over medium heat until the sauce starts to thicken, 7-8 minutes.  When the sauce has thickened, remove from the heat and stir in the salt.

Assemble the lasagna: Set oven temperature to 375F.  Lightly spray the bottom of a 9 x 13″ baking dish with non-stick cooking spray.  Spread 1/2 cup cream sauce on the bottom of the baking dish.  Layer noodles to cover the bottom of the dish.  Spoon half of the sweet potato filling on top of noodles.

Cover with 1/2 cup sauce.  Repeat with one more noodle, sweet potato, sauce layer and then add another layer of noodles to the top.  Spoon the remaining sauce on top of the noddles then sprinkle with reserved 1/4 cup parmesan and mozzarella. 

Bake covered with tin foil for 20 minutes.  Remove the foil and bake an additional 15-20 minutes or until the top is lightly browned and bubbly. Add pecans before putting it back in. It toasted them just PERFECT!!! I did have with pecans and have without incase my hubby didn’t like the pecans on it, but I thought it made the dish! I loved the way it tasted because it was toasted and it was the perfect crunch!

Allow to sit for 5 minutes before cutting.

Look at those layers!!!

It was so different, and soooooooo good!!

Don’t forget to go visit Maggie over at Kitchie Coo and see what’s cooking up in her kitchen!