| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 254 |
| Fat | 14.6g |
| Saturates | 9.1g |
| Protein | 13.7g |
| Carbs | 17.2g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5.
Using a mandolin, thinly slice the sweet potatoes lengthways. Bring a large pot of water to a boil and blanch the potato slices for 2 minutes until lightly softened.
In a small pot, melt the butter over a medium heat. Grate the garlic into the pot and sauté for 1-2 minutes before adding the cream and milk. Season with salt, pepper and the nutmeg, stirring well to combine. Remove from the heat and set aside for 5 minutes for the flavours to infuse.
In a large 22cm oven dish, arrange the sweet potato slices in overlapping layers. Pour the infused cream mixture over the potatoes. Cover with aluminium foil and transfer to the oven. Bake for approx. 25-30 minutes. Remove from the oven, remove the foil and evenly sprinkle the grated Cheddar, mozzarella and Parmigiano Reggiano over the sweet potatoes. Return to the oven and bake for a further 15 minutes or until the sweet potatoes are tender and the cheese is bubbly and golden brown.
Mix the sea salt flakes and dried oregano in a bowl and sprinkle over the sweet potato bake before serving.
