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#WFD – Creamy Garlic Sweet Potato Bake
Cut the bag open and transfer to a serving dish with any sauce that is in the bag.
POLOKWANE – This recipe will suit a Saturday afternoon braai perfectly as it will accompany a lekker piece of wors or chop straight from the coals on to your plate.
Ingredients
- 1kg sweet potatoes, peeled and sliced into thick rounds
- 1 x KNORR Cook-in-Bag Garlic and Rosemary
- 120ml cream
Method
- No need to preheat oven.
- Place sweet potatoes and cream into the roasting bag and season with dry KNORR mixture.
- Very gently massage KNORR mixture into potatoes on a stable surface. Ensure dry mixture is spread evenly and close bag at end with blue tie supplied.
- Place bag sideways in a cool oven dish, ensuring potatoes are evenly spaced.
- Bake at 180°C for 50 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
- Cut the bag open and transfer to a serving dish with any sauce that is in the bag.
This recipe was provided by What’s for Dinner.
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