Starters & Light meals
Sweet potato green gratin
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Woolworths Neil Ellis Sauvignon Blanc 2018
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- 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.
Comments