image source: Staub UK
Get through the busy week with this easy, meat-free one-pot wonder!
Got some extra sweet potatoes and have absolutely no idea what to do with it? Not to worry, just whip up this easy sweet potato bake that's perfect for sharing. To make this recipe, we used Staub's Chistera Cast Iron Saute Pan. Staub's Chistera Cast Iron Saute Pan was simply the perfect cookware piece for this recipe. Its unique Chistera drop structure distributes collected condensation over the food evenly during the cooking process. This process enhanced the sweet potato bake's flavour like no other.
This recipe can also be made in advance, perfect for upcoming busy weeks. Easily divide it into batches and store them in a food container, so you have a ready pack meal for on the go. Simply heat up using a microwave whenever you're ready to eat.
Ingredients:
- Approx. 1.2 kg sweet potatoes
- 1 garlic clove
- 150 ml vegetable stock
- 6 cherry tomatoes
- 60 g Pecorino cheese
- 40 g pine nuts
- 4 sprigs of sage
- Olive oil
- Freshly ground salt and pepper
Preparation:
- Preheat the oven to 200°C.
- Peel the sweet potatoes and slice thinly and evenly. Layer the slices of sweet potato in the Staub Chistera Cast Iron Pan (26 cm) so that they are askew and closely arranged.
- Peel and finely chop the garlic clove, halve or quarter the washed cherry tomatoes and distribute both over the layered sweet potato. Pour in the vegetable stock, drizzle with olive oil, season with salt and pepper and sprinkle the freshly grated Pecorino cheese over everything.
- Finally, sprinkle the pine nuts and halved sage leaves over the gratin, cover with the lid and cook in the oven for 45–50 minutes. Remove the lid 10 minutes before the end to allow the gratin to colour slightly.
- Remove from the oven and serve as a side dish or vegetarian main dish with salad.
Recipe source: Staub UK
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