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Lemony green soup with yoghurt, sweet potato fries and dukkah

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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.