| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 318 |
| Fat | 3g |
| Saturates | 2.9g |
| Protein | 6.7g |
| Carbs | 77.5g |
| Sugars | 17.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Preheat the oven to 200°c, gas mark 6.
2
Peel and halve the sweet potatoes and pumpkin lengthways. Thinly slice both vegetables to roughly the same thickness – 5mm thick – to form semi circles.
3
Working along the short edge of the dish, arrange the slices upright from right to left alternating between each, to fill the pan.
4
Combine the coconut milk, finely grated garlic, finely chopped rosemary and season well with the salt and pepper.
5
Pour the mixture over the vegetables and place in the oven to bake for 40-45 minutes or until the edges are crisp and the potato has cooked through.
6
Serve immediately.
