Sweet potato bake – the perfect sweet and savoury combination.
If there is one think I missed when we first started with low carb, it must be potato bake. Traditional potato bake can be a meal on its own or perfect for a braai or any other occasion or celebration. We use to take the easy way out and buy the potato bake pre-mix (loaded with sugar, soya and gluten), added the potatoes and done.
It took me some time to try to recreate this favourite as I was a bit skeptical about how my all time favourite can be replaced. I am so glad I did, as this has become a new family favourite and even top our freezer meal list.
Essentially, you make sweet potato bake the same way you would make a potato bake. Just replace the potato with your favourite variety of sweet potato. Until about 2 years ago I didn’t know you get different “coloured” sweet potato – especially in South Africa.
Making this dish is really easy and delicious. You can add as many different flavours to your bake as you like – but just remember sweet potato is naturally much sweeter than regular potatoes and the dish with have a sweet/savoury flavor. Some of our favourite additions include: mushrooms, bacon, jalapeños, onions, feta, spinach and even green pepper.
- 3 – 4 Sweet potatoes (Medium)
- 1 Onion (Finely diced)
- Bacon (Diced)
- Mushrooms (Sliced)
- 200 ml Cream
- 1 Egg
- Italian Herbs
- ½ Cup Grated Cheese
- Salt and Pepper to taste
- Pre-heat oven to 160C.
- Grease a ovenproof dish generously with butter. Thinly slice the sweet potato and layer it with diced onions/mushrooms/bacon/feta/spinach/etc. Season each layer with herbs and salt and pepper.
- Mix the cream and egg together and pour over sweet potatoes. Bake for 45 minutes until tender and sprinkle with cheese. Grill for 5 minutes until melted and golden brown.
As I mentioned, this is a perfect dish to make ahead and keep ready in the freezer. You can heat it up, add the cheese and within 10 minutes you have a delicious meal or side dish.