Slow-cooked sweet potato bake

Recipes / Vegetarian

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

Recipe «Slow-cooked sweet potato bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.