Sweet Potato Bake

Ingredients

6 Medium organic sweet potatoes (+/- 1.5kg)
6 cloves garlic, crushed
5 tbsp roughly chopped organic sage
2 tsp Fine Himalayan rock salt
½ tsp ground black pepper
250ml organic cream
1 cup Parmesan cheese

Method

1. Preheat the oven to 200°C. Wash the sweet potatoes and cut them into 5mm discs.

2. Combine the parmesan cheese and the fresh cream and set aside.

3. In a bowl, mix together the sweet potato, sage, garlic, salt and pepper. Arrange the slices of sweet potato in a deep baking dish by stacking them together. They should be tightly packed together to form parallel lines. Add any left over garlic sage mix to the top.

4. Cover the dish with foil and bake for 45 minutes. Remove the foil and pour the cream and parmesan cheese mix evenly over the potatoes. Roast uncovered for a further 25 -30 minutes. The cream will thicken. Use a knife in different parts of the dish to make sure the potatoes are cooked.

5. Serve straight from the oven and garnish with fresh sage.