Recipe Raphaella Frame-Tolmie
- 1kg sweet potatoes, scrubbed and cut into 1cm thick slices
- 1 cup cream
- ½ cup milk
- 1T thyme leaves, chopped
- 1T sage leaves, chopped
- 1½t sea-salt flakes
- 1t ground nutmeg
- Salt and pepper
- 3T butter, chopped
- ½ garlic clove, crushed
- 1 cup grated Parmesan or pecorino
Preheat the oven to 180°C. Heat a saucepan of water and parboil the sweet potatoes for about 10 minutes, or until just beginning to soften. Drain and set aside.
Place the cream, milk, thyme, sage, salt and nutmeg, with salt and pepper to taste, in a saucepan until just simmering and add the potatoes, cooking for a further 10 minutes and turning them over to ensure even cooking. Dot the butter in the bottom of a casserole dish and sprinkle in the crushed garlic. Arrange half of the potatoes in an even, single layer, pour in half the cream and scatter half the grated Parmesan over the top. Add the remaining potatoes to the dish in a second layer, pour the remaining cream over the top and evenly scatter the remaining cheese on top.
Bake the sweet potatoes for about 30 minutes, until the top is golden and a knife penetrates the potatoes easily.
Serves 4 to 6
This recipe is featured in the October 2013 issue of House and Leisure.