Sweet Potato and Pulled Pork Moussaka

                  
"A rich twist on the Traditional Moussaka"
serves 8-10

  1         tablespoon  olive oil
  1         whole  sweet potato -- cut in 1/2" slices
  1         large  onion -- sliced thin
  1         clove garlic -- minced
  4         cups  "Long and Slow Pulled Pork" or any recipe of pulled pork
  1/2      teaspoon  cinnamon
  4         cups Béchamel sauce  see   Gluten Free White Sauce (Béchamel sauce)
  1/4      teaspoon  ground nutmeg
  1         teaspoon  paprika
  2         whole  eggs -- lightly beaten
  1/4      cup  grated parmesan cheese

Preheat oven to 350°F

Heat oil in a large heavy skillet, add the sliced sweet potatoes. Cover
and lower heat. After about 3 minutes, uncover and turn the sweet potatoes
with a spatula. Cover and continue to cook until tender, another 3
minutes. Remove from pan and set aside, add the onion and sauté until
onions are soft; add garlic and let cook  for another minute.

Arrange the potato slices into a greased large oven proof dish.
Spread pulled pork and over meat, spread the onions over the meat.

Stir eggs, cheese and nutmeg, cinnamon, into cooled béchamel sauce until
smooth.
Pour béchamel sauce over entire casserole, sprinkle with paprika and put
into oven without uncovered for 45 minutes or until top is nicely browned.


Remove from oven and let rest for 15 minutes.

Description:
  "A rich twist on the Traditional Moussaka"
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Per Serving (excluding unknown items): 405 Calories; 29g Fat (63.8%
calories from fat); 17g Protein; 20g Carbohydrate; 2g Dietary Fiber; 137mg
Cholesterol; 422mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.