Sweet potato bake

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8 servings Cooking: 35 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

1.00 kg sweet potatoes — peeled and thinly sliced
1.00 onion — finely chopped
3.00 garlic — cloves, crushed
300.00 g brussel sprouts — frozen
sea salt and freshly ground black pepper
100.00 g pecan nuts — chopped
4.00 eggs — whisked
500.00 ml milk
250.00 ml cream
100.00 ml maple syrup
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Method:

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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