Creamy Sweet Potato Bake

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free

I used soya milk and cream but you could use coconut or oat.

Serves 4

Ingredientsthe-alt-name

  • 1 tbsp coconut butter
  • 1 onion
  • 2 cloves of garlic
  • Generous grating of fresh nutmeg
  • Small handful of thyme
  • 2 large sweet potatoes
  • 250ml soya cream
  • 100ml soya milk
  • salt and pepper

Method

  1. Preheat the oven to 170°C / 150°C fan / Gas 3.
  2. Melt the coconut butter in a large pan.
  3. Cut the onion in half and then slice thinly.
  4. Add to the pan and cook for about 5 minutes until softened.
  5. Thinly slice the garlic and then add with the nutmeg and the thyme leaves, gently pulled from the stalks.
  6. Pour the cream and milk into the pan and bring to a simmer.
  7. Slice the potatoes thinly and then gently stir through the liquid until coated.
  8. Pour into an oven proof dish and roughly level.
  9. Cook for 45-50 minutes until the potatoes are nearly cooked.
  10. Place under the grill for the final 10 minutes of cooking until the potatoes are fully cooked and lightly browned.
  11. Serve immediately.

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