SWEET POTATO BAKE

Sweet potatoes go so nicely with cream and cheese, there is something about the sharpness of the cheese and creaminess of well, the cream. The sweetness from the potatoes tie the three textures together giving the dish much flavour. I like to add a kick by using cinnamon, nutmeg and ginger. 



Ingredients
700-800g organic sweet potatoes

1 organic onion

2 cloves organic garlic

1/2 cup  organic full fat cream from grass fed cows

1/2 cup organic milk from grass fed cows

1 cup organic aged cheddar cheese from grass fed cows

1/2 tsp nutmeg

1/2 tsp organic ground ginger

1/2 tsp organic ground cinnamon

Unrefined sea salt and pepper to season

Method

1) Preheat oven to 180°C and grease a baking dish with butter or coconut oil

2) Thinly slice the sweet potatoes and onion

3) Making about 4 layers, layer the sweet potato, spices, onion, cheese, salt and pepper in the baking dish

4) Mix the cream and milk in a small bowl and pour over the layered potatoes

5) Cover with tin foil and bake for about 45 minutes, remove the foil and bake for a further 15 minutes until brown

 

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