Sweet Potato And Courgette Bake
Ingredients
- 3 American sweet potatoes
- 3 tbs olive oil
- 1 onion, chopped roughly
- 1 clove garlic, crushed
- Salt and freshly ground black pepper, to taste
- 1 courgette
- 3 sprigs of thyme, with the stalks removed
- 150 g (5½ oz) pecorino cheese (or vegetarian alternative)
This sweet potato and courgette bake is a great choice for those looking to eat more of their five a day!
The pecorino cheese used in the recipe and to garnish means it won’t be suitable for vegans, however it’s easy to substitute your own favourite cheese instead!
Method:
- Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.
- Peel one of the sweet potatoes and chop into small pieces.
- Sauté the sweet potato chunks in a saucepan with 1 tablespoon of the olive oil, the onion, garlic and 150 ml (¼ pt) water until cooked through.
- Meanwhile, peel the remaining two sweet potatoes and cut into slices around ½ cm (¼ in) thick.
- Mash the cooked sweet potato mixture until you have a smooth, creamy consistency, then season to taste.
- Cut the courgette into slices roughly ½ cm (¼ in) thick.
- Take a baking dish and grease with 1 tablespoon of the olive oil, then layer the sweet potato slices and the courgette until you run out.
- Season with salt and pepper and top with the sweet potato mixture.
- Sprinkle over the thyme and pecorino, saving a little of the cheese to garnish. Sprinkle over the remaining tablespoon of olive oil and bake in the pre-heated oven for around 1 hour, until a crispy topping has formed.
- Serve with a sprinkle of pecorino cheese to garnish.
