Sweet Potatoes with Sage & Thyme

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Overview

Delicious sweet potatoes baked with beautifully aromatic sage and thyme, the perfect side to bring to any feasting table.

1.2 kg sweet potatoes, peeled, thinly sliced into round discs
handful of sage leaves
2-3 sprigs of fresh thyme
1 tbsp Nuttelex Spread (for greasing)
1 tbsp Nuttelex spread dropped into 1 tsp light frying oil of choice (sunflower/canola)
0.5 cup thickened cream or for dairy free take use 80ml soy milk & 50 ml olive oil
0.25 cup Nuttelex Stock
freshly ground pepper

Heat oven to 180C fan forced.
Grease a 20 cm round baking dish with Nuttelex, arrange sliced sweet potatoes in a pattern of choice (see the image below to see how we did it).
In a small frying pan on a medium heat, add Nuttelex and neutral oil, heat until foamy. Add sage leaves and fry until crispy, scoop the sage out with a fork and place on paper towel to drain.
In a small bowl whisk together cream, water, vegetable stock powder, freshly ground pepper & chopped thyme. Pour cream mixture over the sweet potatoes and cover tightly with aluminium foil, bake for 45min remove foil and continue to bake for a further 15 minutes until top is slightly browned.