Sweet Potato Bake

GF, DF, V and RSF

Ingredients:

  • 3 medium sweet potatoes peeled and sliced to around 1/2 cm thick

  • 1 large spring onion diced

  • 1 tbsp garlic granules

  • 1 tbsp yellow mustard seeds

Sauce:

  • 600 ml coconut cream

  • 1 tbsp yellow mustard seeds

  • 1/2 tsp garlic granules

  • 1 1/2 tbsp nutritional yeast

  • Salt and pepper

Method:

  1. Pre heat your oven to 180 degrees C and get out a baking dish.

  2. In a small saucepan add all the sauce ingredients, mix and place on stove top and bring to a simmer.

  3. While this simmers, assemble your potato bake. Layer the sweet potato sprinkle over some garlic granules, mustard seeds, a sprinkle of salt and pepper and spring onion. Repeat until all sweet potato is used.

  4. Now turn off the saucepan and pour over your sauce.

  5. Cover with foil and place in the oven for 40-45 minutes. Remove foil for the last 20 minutes.

  6. Once done remove and enjoy!

Lunch, DinnerEmma Cathiesweet potato bake, sides, dairy freeComment