THE SPOOKY SEASON – SWEET POTATO BAKE

DSCN4298This simple, but special dish comes from a recipe handed down through my family.

INGREDIENTS

300ml single cream

1 kg sweet potatoes

4 sprigs thyme

1 garlic clove

1/2 cup grated Gruyere cheese

20g unsalted butter, chopped into small cubes

salt, pepper and nutmeg to taste

METHOD

1- Heat the oven to 200C.

2- Using a mandoline or sharp knife, cut the sweet potatoes into 2mm-thick slices.

3- Put the cream and thyme sprigs into a small pan and slowly bring to just below boiling.  Set aside, season to taste with salt, pepper and nutmeg. Leave to infuse.

4- In a big bowl put the sweet potatoes with the cream sauce.  Stir well to cover the potatoes .

5- Rub the inside of an ovenproof dish with a cut garlic.

6- Pour in the sweet potato mixture and sprinkle with Gruyere cheese.  Put cubes of  butter over the top.

7- Bake for 30 minutes or until the sweet potato is cooked through and the top is golden brown.

TIPS

– This recipe will make a great Sunday or Thanksgiving dish.

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