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Main Ingredients | Sweet potatoes, Rosemary |
Cuisine | British |
Course | Main Course Vegetarian |
Prep Time | 6-10 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 3-4 sweet potatoes, peeled, cut into cubes and soaked in 2 cups water
- 6-8 fresh rosemary sprigs + for garnishing
- 1 tablespoon oil
- 2 tablespoons butter
- 1 tablespoon chopped garlic
- 3-4 tablespoon fresh cream
- Salt to taste
- ½ teaspoon red chilli flakes
- 1 tablespoon chopped fresh parsley
- Juice of ½ lemon
- ¼ cup bread crumbs
- ¼ cup parmesan cheese powder
Method
- Put sweet potato cubes in a non-stick pan along with the water they were soaked in, cover and cook till all the water dries up. Add a little more water and a little salt and cook, mashing the sweet potatoes, till the water is absorbed. Mash the sweet potatoes.
- Preheat the oven to 180° C.
- Heat oil and 1 tablespoon butter in another non-stick pan. Add garlic and sauté till golden. Add mashed sweet potatoes and mix well.
- Reduce heat, add cream, salt and torn rosemary sprigs and mix well. Add chilli flakes, parsley and lemon juice, mix and cook on high heat for a minute.
- Remove the pan from heat, add remaining butter and mix well. Transfer the sweet potato mixture into a glass baking dish and tap the dish gently so that the mixture levels out.
- Sprinkle some parmesan cheese powder on top.
- Put the remaining parmesan cheese powder and bread crumbs in a bowl and mix well.
- Top the sweet potato mixture with this mixture. Place the dish in the preheated oven and bake for 10-12 minutes.
- Serve hot garnished with rosemary sprigs.
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