Baked sweet potato bowls

Potato recipes

Baked sweet potato bowls

45 minutes

Sweet potato mash

Bacon recipes

Sweet potato mash

20 minutes

Pea-and-broad bean quiche with sweet potato crust

Afternoon tea

Pea-and-broad bean quiche with sweet potato crust

45 minutes

Sweet potato fritters with spicy peanut sauce

Citrus recipes

Sweet potato fritters with spicy peanut sauce

35 minutes

Braaied rib-eye steak with salsa verde

Beef recipes

Braaied rib-eye steak with salsa verde

1 hour

Roast sweet potato with maple syrup, pecans and dried cranberries

Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Coal-roasted sweet potatoes

Braai recipes

Coal-roasted sweet potatoes

30 minutes

Grilled kingklip with roast sweet potatoes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 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

Cheesy stuffed sweet potatoes

Sweet potato

Cheesy stuffed sweet potatoes

30 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

Load more

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.