Sweet potato bake

Recipe from: 6/11/1998 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 1
    sweet potatoes, peeled and thinly sliced
  • 1
    large onion, finely chopped
  • 3
    cloves garlic, crushed
  • 300
    frozen brussel sprouts, defrosted
  • salt and freshly ground black pepper
  • 100
    pecan nuts, chopped
  • 4
    eggs, whisked
  • 500
  • 250
  • 100
    maple syrup


Preheat the oven to 180 ºC and spray a large, deep 23 x 30 cm ovenproof dish with non-stick spray. Boil the sweet potato slices in a little salted water until just tender but still firm. Drain and set aside. Sauté the onion and garlic in a little oil until tender and golden brown. Add the brussel sprouts and sauté for a minute longer. Remove from the heat and stir in the nuts. Season lightly with salt and pepper and spoon into the prepared oven dish. Whisk the eggs, milk and cream together, season with salt and carefully pour three quarters of the mixture over the brussel sprouts. Arrange the sweet potato slices on top and pour over the remaining egg mixture. Drizzle 80 ml of the maple syrup over the sweet potato slices and bake for 35 minutes or until the egg mixture has set. Top with remaining maple syrup, and place under the hot oven grill to brown nicely. Serves 6-8.

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