sweet potatoes, washed, with skin on
tsp sage (coarsely chopped)
cloves garlic (crushed)
tsp coarse sea salt
tsp freshly ground black pepper
cup heavy cream
tbsp Noor Oil
This is a beautiful dish. The deep orange of the sweet potatoes are visually appealing way they are stacked and makes it a popular side dish. It is best enjoyed with steak.
Preheat oven to 180°C.
Cut the sweet potatoes into thin even slices of ½ cm thickness.
In a bowl, mix the potato slices, sage, garlic, salt and pepper.
Oil an oven proof dish and arrange the sweet potato slices tightly in the dish.
Now cover the oven dish with aluminum foil, place it in the preheated oven and roast for 45 minutes. Remove the aluminum foil and pour cream evenly over the half cooked potatoes.
Roast again in the oven, uncovered this time, for another 25 minutes.