This is one of my favourite ways to serve sweet potato – it takes the edge off the sweetness and introduces more savoury elements that balance the flavours perfectly, and it goes with so many things (BBQ lamb, pork chops, pan-fried mackerel … ).
Loosely based on the gratin principle, but with a few embellishments, even served at room temperature as part of a big summer spread, you won’t regret making this. Substitute the dairy for non-dairy alternatives and it becomes a great vegan option. Make ahead, it will hold in the fridge overnight, just pop it in the oven an hour before you’re ready to serve.
Ingredients
Serves 4
2 or 3 large sweet potatoes (about 500g)
200ml double cream (or non-dairy alternative)
200ml whole milk (or non-dairy alternative)
2 shallots, finely sliced
a big handful of fresh sage leaves, finely chopped
1 bay leaf
3 or more peeled cloves of garlic
1 teaspoon seasalt and a generous grind of black pepper
40g Parmesan cheese (or non-dairy alternative), grated, to sprinkle on top.
Method
Preheat the oven to 180C
In a saucepan combine the cream, milk, garlic, sage, shallots, bay and seasoning and simmer for 10 minutes to infuse all the flavours. Remove the bayleaf.
Peel and slice the sweet potato thinly using a mandolin or sharp knife. Put the sweet potato in a large mixing bowl and pour over the cream mixture. Toss to make sure the potato is well coated in the mix.
Tip the potatoes into a roasting tin or baking dish, rearrange so you have even layers of potato, shallot, sage and cream. Sprinkle generously with grated Parmesan.
Cover with foil and bake in the oven for 45 minutes. Remove the foil and bake uncovered for 15 minutes for a crunchy, cheesy top.
I have also cooked this very successfully in my BBQ, with the lid closed, alongside a roasting joint. Keep covered for the first 45 minutes, then finish off uncovered to brown the top.
© Linda Galloway 2026