Sweet potato bake

Sweet potato bake

I've recently started doing hot yoga classes - sweaty stuff.  Doing exercises in a room heated to 37 C sure makes for a hungry tummy afterwards.  Yesterday, I prepared my dinner before going out to the class which was great because when I got back all I needed to do was put the dish in the oven and wait for 30 minutes. 

I made a sweet potato bake - slices of sweet potato with chorizo and vegetables in a creamy sauce, baked in the oven and served with homemade garlic bread (see the recipe here) and some salad.  You could also use "normal" potatoes for this dish or a mixture of both and serve it as a side dish rather than a main meal..  Simply chuck in any leftover vegetables, bits of ham or whatever you fancy or turn it into a vegetarian dish by leaving the chorizo (or any other meat) out.  Easy & tasty - my kind of meal!


Sweet potato bake (serves 4)

Ingredients:
1kg potatoes (sweet potatoes or "normal" ones), peeled and sliced
100 g chorizo, sliced
2 small bell peppers, deseeded & cut into chunks
125 g mozzarella cheese, cubed (you could use other cheese such as cheddar or whatever you have to hand)
1 tbsp dried rosemary
3 tbsp pine nuts (I didn't have any and used chopped up almonds)
100 ml double cream
100 ml milk
2 eggs
salt and pepper
paprika powder
a little oil for the dish

Method:
Preheat the oven to 220 C (200 C for fan oven).
Grease an oven dish or pizza pan with a little oil.
Add the potato slices, pepper cubes and sliced chorizo to the dish/pan.
In a bowl, mix the cream, milk, eggs and seasoning/herbs and pour over the potatoes.
Evenly distribute the cubed cheese on top and finish off with a sprinkling of pine nuts (or other nuts).
Bake in the hot oven for 25 - 30 minutes or until the potatoes are fully cooked and the top is browned.  The baking time depends on how thick your potato slices are, so the thinner the better really if you are in a hurry.