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