Sweet Potato Bake

February 2, 2016


One of my favourite parts of a roast dinner is creamy garlicy potato gratin. I decided to try out a new variation using sweet potato and its delcious! I used 2 variations of sweet potato: a red sweet potato & a white sweet potato. I have only seen the white variation at some farmers markets, so if you can’t find any – using all red sweet potato is just as good!




Sweet Potato & Parmesan Bake
Serves 4
Vegetarian, Sugar Free, Gluten Free
  1. 2 large red sweet potatos
  2. 2 large white sweet potatos
  3. 30g parmesan, grated
  4. 30g gouda, grated
  5. 150ml cream
  6. 150ml milk
  7. sea salt & pepper
  8. handful fresh thyme
  1. Peel the sweet potatos and slice finely using a mandolin.
  2. Preheat the oven to 180 degrees celsius.
  3. Mix the cream, milk, cheese and salt & pepper in a bowl.
  4. Start arranging the dish in a large baking dish. Place a layer of white sweet potato on the bottom. Cover in a layer of red sweet potato.
  5. Pour half the cream mixture over the potatos.
  6. Repeat with another layer of each and top with the cream mixture.
  7. Grate some extra parmesan on top.
  8. Bake for 30-35 minutes or until a knife easily cuts through the potato.
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