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Bulgur wheat and honey-roasted parsnip salad

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Sweet potato soufflé pie with beetroot and walnut sauce

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Sautéed baby greens

Asparagus recipes

Sautéed baby greens

45 minutes

Leek-and-onion soup with ricotta frittata

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Cheesy stuffed sweet potatoes

Sweet potato

Cheesy stuffed sweet potatoes

30 minutes

Butternut noodle and carrot soup

Carrot recipes

Butternut noodle and carrot soup

45 minutes

Parmesan-baked onions with beans and rustic ciabatta croutons

Aliums

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Baked fennel and leeks with gnocchi

Aliums

Baked fennel and leeks with gnocchi

3 hours

Black garlic mushrooms

Aliums

Black garlic mushrooms

15 minutes

Lemony green soup with yoghurt, sweet potato fries and dukkah

Soup recipes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes

Sweet potato green gratin

Sweet potato

Sweet potato green gratin

1 hour

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Sweet potato green gratin

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 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.

Browse more sweet potato recipes here.