Lemon and sweet potato bake

Lemon and sweet potato bake

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  • 4
  • Easy
  • 10 minutes
  • 40 minutes


  • 2 sweet potatoes, thinly sliced
  • 1 cup chicken stock
  • ½ lemon, juiced and zested
  • 100 g butter

Cooking Instructions

Thinly slice 2 sweet potatoes into rounds, then arrange in a deep baking tray.

Pour over 1 cup chicken stock, the juice and zest of ½ lemon, dot with 100 g butter and season.

Bake for 40 minutes at 180 degrees.

Cook's note: Serve with roast chicken.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    August 6, 2015

    Could we use any sweet potato?
    Skin – I see in the photo the skin is left on, is this a personal preference, or is it recommended?

    1. default
      August 6, 2015

      Hi Melissa,

      Yup, any sweet potato will do. The skin is entirely up to you – we prefer it on, but if you’re not a fan then absolutely peel them before cooking.


      The TASTE Team

  • default
    Joan Wolfe
    August 5, 2015

    How do you save the recipe to my Recipe Book?

    1. default
      August 5, 2015

      Hi Joan,

      Click on the heart icon on the bottom left corner of the recipe image and it will save the recipes to your favourites on your profile (http://taste.co.za/my-favourites/).

      Please let us know if you’re having any further issues so that we can investigate further.

      Happy cooking!
      The TASTE Team