I think most people grew up eating some sort of potato bake, it really was a childhood classic that everyone enjoyed! My potato bake uses sweet potato for some extra sweetness, chicken broth to guarantee a tender middle (no cream needed) and topped with a thin layer of cheese for that crispy crust which everyone fights over!
Try this easy, scrumptious sweet potato bake when you next entertain and I can assure you, your guests will leave satisfied!
- 850 grams sweet potatoes
- 4 leeks, white and tender green parts only
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 350ml good quality chicken stock
- 5 stalks of fresh thyme
- Your choice of cheese to top
- Salt and Pepper
- Preheat the oven to 200 degrees.
- Remove the skins from the sweet potatoes and cut them into thin slices and set aside.
- Next thinly slice the leeks and place in a bowl of water to rinse of any dirt from the inside of the leak rings.
- In a pan, heat up some olive oil and place the leaks in the pan and cook through until soft. Next add the garlic, the thyme leaves (remove from the stalks), salt and pepper and cook for a further 2 minutes.
- In your oven proof dish arrange 1/3 of the raw sweet potato and add half of the leek mixture, next top with more sweet potato and the remainder of your leek mixture. Finally place the last bits of your sweet potato on top.
- Gently place the stock around the sweet potato until 2/3rds of the way up the dish. The amount of stock you use will vary on the size & shape of the dish.
- Cover the dish with aluminium foil and place in the pre-heated oven for 45 minutes.
- Remove the sweet potato bake and carefully drain of the stock.
- Sprinkle the bake with you choice of cheese, I like to use a combination of mozzarella and feta but anything will work.
- Return the bake back into the oven uncovered and turn the heat up to the maximum temperature (around 260 degrees) Allow to cook for a further 15 minutes of until the cheese has melted and become crispy!
- Allow to cool for about 10 minutes before serving.