Slow-cooked sweet potato bake

Cooking Vegetarian Slow-cooked sweet potato bake

This beautiful slow-cooked sweet potato bake, packed with cheesy layers, makes a fabulous vegetarian main or side dish.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C or 180C fan-forced. Grease a 5 cup ovenproof baking dish.
  2. Melt butter in a large frying pan over medium-high heat. Cook onion and thyme, stirring, for 5 minutes. Reduce heat to medium and cook, stirring, for 5 minutes or until softened (but not coloured). Stir through garlic and nutmeg and cook for 1 minute or until fragrant. Season.
  3. Arrange sweet potato in prepared dish, in flat layers, interspersing with onion mixture and half of gruyere. Press down. Pour over Massel Liquid Stock Vegetable Style. Cover with foil and bake for 1 hour. Remove foil, top with combined mozzarella and remaining gruyere and bake for another 15 minutes or until golden and tender.
  4. Serve with salad, if desired.

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50g butter, chopped
2 red onions, thinly sliced
2 tsp finely chopped thyme leaves
2 garlic cloves, crushed
pinch ground nutmeg
1kg sweet potato, peeled, very thinly sliced
80g gruyere, finely grated
1 cup Massel vegetable liquid stock
1 cup grated mozzarella

Adv

Autors
Preparation time
20
Cooking time
1:30
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Vegetarian
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