- 6 sweet potatoes, peel on, washed and thinly sliced
- 25g fresh sage leaves, finely chopped
- 3 cloves garlic, crushed
- 300ml single cream
- Salt and pepper
Preheat the oven to 200ºC / Fan 180ºC / Gas Mark 6.
Place the potatoes in a bowl and mix with the sage, garlic and salt and pepper.
Place the potatoes in neat rows in the Toughened Non-Stick 26cm Buffet Casserole, with the skin showing.
Place the lid on the casserole and cook in the oven for 40 minutes. Remove the lid and pour over the cream.
Return to the oven and bake uncovered for a further 25-30 minutes.