Smoky sweet potato bake recipe

Technically this is a ‘normal potato and sweet potato bake’, but I thought that would be a bit of a clumsy title. The normal potato provides the bulk of the dish, and the sweet potato gives a little sweetness, along with some added nutrition. However the real star of this recipe is the topping – smoked paprika, and fresh spring onions and coriander. Do not leave off the topping! It seriously takes a simple potato bake to the next level.

Smoky sweet potato bake recipe

(By the way, make sure you use smoked paprika, not the normal stuff. I have two jars in my cupboard. ‘Paprika’ tastes like dust and has no apparent redeeming features. ‘Smoked paprika’ is all my fantasies come true. In a jar. It’s one of my new favourite thing ever ever ever, even moreso than my orange highlighter that has built-in Post-its a bit like this, and that’s saying something because that pen is cool).

Smoky sweet potato bake recipe

Aaanyway, this would definitely be a great addition to your dinner tonight. I don’t care what you’re having, you should have this alongside it (unless you’re having a baked potato or like, Chinese food or something. Or a curry. Or maybe a pizza).

Smoky sweet potato bake
Recipe Type: Side dish
Author: Becca @ Amuse Your Bouche (adapted from Gourmandelle)
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 large potato
  • 1 onion
  • 1/2 medium sweet potato
  • 200g cheddar cheese, grated
  • 2 eggs
  • 150ml milk
  • Salt
  • Black pepper
  • 2tsp smoked paprika
  • Spring onions and fresh herbs, to serve (don’t omit!)
Instructions
  1. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Cut the potato, onion and sweet potato into very thin slices – use a mandoline if you have one, otherwise just slice as thinly as you can and try to keep the slices even. Lightly grease a fairly large baking dish, and layer up the vegetables, along with a layer of cheese in between them. It doesn’t matter what order you layer them in – I think I did potato, onion, sweet potato, cheese, onion, potato. Just keep going until you’ve used it all up. Finish with the last of the cheese on top.
  3. Lightly beat the eggs with the milk, and season well with salt and pepper. Pour this mixture over the vegetables. If you think it needs it, add a little more milk straight into the dish – you don’t want the vegetables to be swimming in liquid, but you do want the liquid to reach all the corners of the dish, and to be covering at least the first few layers of your vegetables.
  4. Carefully place in the oven, and bake for 30-60 minutes (the time could vary a lot depending on how thinly you were able to slice your potato – just keep an eye on it. It is ready when the potato is soft. If the cheese is browned before the potato is cooked, cover with foil and continue to cook until done.)
  5. When the vegetables are soft and the cheese is golden brown, remove from the oven and sprinkle with the smoked paprika. Garnish with plenty of chopped spring onions and chopped coriander, and serve warm.

For Gourmandelle’s original recipe, see here.