Creamy Sweet Potato Bake

Super creamy and rich sweet potato bake. Gluten free and perfect for dairy dinner during Passover.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Cuisine French

Servings 4 servings

Ingredients

2 medium sweet potatoes
1 cup cream
2 cloves garlic minced
2 teaspoon chopped basil
A bundle of fresh thyme
Salt and pepper by your taste

Instructions

Set the oven to 180°C/ 350°F with the fan.
Peel the sweet potatoes and cut to thin discs using a mandolin or a knife.
In a small saucepan place the cream, garlic, basil and few stalks of the fresh thyme.
Cook on high for 4 minutes until it starts to boil.
Arrange the cut sweet potatoes in a baking pan.
Pour the cooked cream and herbs over the sweet potatoes in the pan.
Place the rest of the thyme on top of the sweet potatoes and cream.
Cover the pan with foil.
Bake for 1 hour.
Serve and enjoy!

Notes

*You can make the dish dairy free too if you use non-dairy cream or coconut cream. If you change the cream to non-dairy one, the dish is also vegan.

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