Name: Slow-cooked sweet potato bake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 50g butter, chopped; 2 red onions, thinly sliced; 2 tsp finely chopped thyme leaves; 2 garlic cloves, crushed; pinch ground nutmeg; 1kg sweet potato, peeled, very thinly sliced (see notes); 80g gruyere, finely grated; 255.00 gm vegetable liquid stock; 250.00 ml grated mozzarella

Slow-cooked sweet potato bake

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Prep Time:
20 minutes

Cook Time:
90 minutes

Total Time:
110 minutes

Delicious cheesy sweet potato bake, perfect as a vegetarian main or side dish, cooked slowly to perfection.

Ingredients:

50g butter, chopped
2 red onions, thinly sliced
2 tsp finely chopped thyme leaves
pinch ground nutmeg
1kg sweet potato, peeled, very thinly sliced (see notes)
80g gruyere, finely grated
255.00 gm vegetable liquid stock
250.00 ml grated mozzarella

Instructions:

Preheat oven to 200C (180C fan-forced) and generously grease a 5-cup ovenproof baking dish.
In a large frying pan over medium-high heat, melt butter. Add onion and thyme, stirring occasionally, and cook for 5 minutes. Reduce heat to medium and continue to cook for another 5 minutes until softened (without browning). Add garlic and nutmeg, cook for 1 minute until fragrant, then season to taste.
Layer sweet potato in dish with onion mixture and half the gruyere. Press down, pour Massel Liquid Stock Vegetable Style, cover and bake for 1 hour. Remove foil, add mozzarella and rest of gruyere, bake 15 minutes until golden and tender.
Add a side of salad for a refreshing touch, if you'd like.

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