Sweet potato bake

Creamy Sweet Potato bake

Summer is upon us!  And with great weather, comes spending a lot of time outdoors.  If you are like me, you love a good summer time braai (Afrikaans for BBQ) with lots of salads and quick side dishes.  My sister-in-law’s sweet potato bake hits just the right spot!

She serves it as a side dish to braaivleis (BBQ meat), but I’m sure that it is equally great if served as a pudding.  It is certainly rich and sweet enough!  In South Africa our sweet potatoes aren’t very sweet.  They are also this pale yellow colour on the inside, even though their skin is the same reddish-purple colour that we find here in the UK.  Feel free to adjust the sugar if your sweet potatoes are already very sweet.

 


Ingredients

1kg Sweet potato
500ml double cream
30g butter
100g brown sugar
1 tube ready-made puff pastry


Method

Make ahead:

Peel the sweet potato and cut into cubes.

Boil in salt water until it is very tender.

Mash the sweet potato and stir in the butter and 40g of the sugar.

Set aside to cool.

Pre-heat the oven to 200°C.

 

Assembly:

Once cool spread the sweet potato over the puff pastry and roll into a sausage.

Cut into 1.5 cm slices.

Pour half of the cream in an oven-proof dish along with half of the remaining sugar.

Arrange the sweet potato slices on top of the cream-sugar mix.

Top with the rest of the cream and sprinkle the remainder of the sugar over.

Place in the oven for about 40 minutes to an hour (the sugar should be caramelised and the pastry should be cooked through).

 

 

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