Sweet potato with goat's cheese bake
Prep:
15 mins
Cook:
50 mins
A super savoury meat free bake that will satisfy the whole family.
200ml whipping cream
200ml semi-skimmed milk
2 large cloves garlic, finely chopped
½ tsp ground nutmeg
½ tsp ground cinnamon
1kg sweet potatoes, scrubbed and sliced
1 medium Savoy cabbage, cored and shredded
130g goats cheese log, thinly sliced
4 tbsp dried breadcrumbs
15g butter, diced
Preheat the oven to 200°C / 400°F / Gas mark 6.
Use a large pan to combine the cream, milk, garlic, nutmeg, cinnamon, salt and pepper and bring to the boil.
Add the sliced sweet potatoes and coat well with the creamy mixture.
Cover the pan tightly and simmer on low for 10 minutes until the potato is just starting to soften.
Use a small amount of boiling water to cook the cabbage for 2 -3 minutes until just wilted. Drain well.
Season with salt and pepper then layer over the base of a buttered 2 litre shallow ovenproof dish.
Spoon over the sweet potatoes and evenly arrange the sliced goat’s cheese on top.
Pour over any cooking liquid from the sweet potatoes and scatter over the breadcrumbs.
Add a bit of butter over top and bake for 25 – 30 minutes until the top is golden.
Leave to cool for 5-10 minutes then serve.
Serves
4
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Dairy, Cheese, Vegetables, Spice
Recipe Type
Entertaining, Family Dinners, Side Dish
Level of Difficulty
Easy
