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
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.
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.
Place the ricotta, coconut milk and nutmeg in a bowl and whisk until smooth. Season with salt. Pour over the sweet potato mixture.
Transfer to the oven and bake for 20-25 minutes, until lightly golden on top. Serve immediately.