Ultimate Sweet Potato Bake


2 tbs olive or macadamia oil

(optional) 3 lean rashers bacon, roughly chopped

600g sweet potato, very thinly sliced

1 cup (240g) ricotta

1 cup (250ml) coconut milk

1 tsp ground nutmeg


Step 1

Preheat oven to 200°C and lightly grease an 8-cup capacity ovenproof dish. Heat the oil in a large fry-pan over medium heat. (option to add the bacon and cook, stirring occasionally, until browned). Remove from pan and set aside.

Step 2

In batches, add the sweet potato slices to the fry-pan and cook for 2 minutes each side or until lightly golden. Transfer the sweet potato (and bacon if used) to the ovenproof dish.

Step 3

Place the ricotta, coconut milk and nutmeg in a bowl and whisk until smooth. Season with salt. Pour over the sweet potato mixture.

Step 4

Transfer to the oven and bake for 20-25 minutes, until lightly golden on top. Serve immediately.