Sweet Potato Bake
August 1, 2009 Leave a comment
I originally thought I would make this dish spicier, to go with some Jerk Chicken I was going to make, with some chilli and thyme replacing the sage and coconut milk in place of the cream. But I never did get round to buying the chicken even, so I just made it as I first discovered it. Tonight I had it with a roasted duck leg and just some peas but I think it would go nicely with most meats, pork especially.
To serve 2 or 3 as a side dish:
- 750g Sweet Potatoes
- 3 cloves of garlic, crushed
- 2 Tbsps finely chopped sage
- 150g Double Cream
- Lots and lots of salt and pepper
Peel your sweet potatoes. Slice them with a sharp knife about the width of a pound coin – try and be consistent with that, it doesn’t matter so much if they’re a bit thicker – whats more important is that they’re all about the same width. If you have a mandolin or a slicing attachment on a food processor, well, you know what to do. Place them in a bowl with the garlic, sage, salt and pepper and mix as thoroughly as possible with your hands. Put them in an ovenproof dish (Doesn’t matter how really. Neat concentric rings,or chucked in, tastes the same). Cover with foil and place in a preheated oven – gas mark 6 – for about 40-50 minutes. After this time, they should be cooked through. By this I mean offering no resistance to the fork you stab into them. If they seem harder than that, re-cover and put back in the oven. When they’re cooked through, pour your pot of cream over the sweet potatoes and put back in the oven for 25-30 minutes. Keep an eye out for burning, as the sugar in the potatoes caramelises fairly easily. Scoff.