Sweet potato
1 hour
Sweet potato green gratin
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Sweet potato green gratin
6
Easy
40 minutes
1 hour
Ingredients
- 1 kg baby sweet potatoes, washed and halved lengthways
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- 300 g leeks, halved lengthways and washed
- 3 cups cream
- 4 cloves garlic, sliced
- 4 sprigs fresh thyme, chopped
- 400 g Tenderstem broccoli
- 1 x 180 g bag Woolworths caramelised onion and Cheddar croutons, crushed
- pea shoots or microgreens, to garnish
Method
- Preheat the oven to 180°C. Drizzle the sweet potatoes with olive oil, season and roast for 20 minutes. Add the leeks and roast for a further 10 minutes.
- Meanwhile, bring the cream, garlic, thyme and seasoning to a simmer in a saucepan and cook for 8–10 minutes.
- Arrange the sweet potatoes in the bottom of an ovenproof dish with the leeks and broccoli. Pour over the garlic cream and bake for 15 minutes.
- Remove from the oven, sprinkle over the crushed croutons and return to the oven for a further 10 minutes. Bake until golden brown and bubbling. Garnish with pea shoots.