Denise says:
Creative side dishes are always useful and very often serving vegetables in a different way might entice the fussy eaters!
Serve either in one shallow dish or individual ramekins. This dish can also be made for vegan guests.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 8 people
Ingredients:
750g sweet potato – peeled and grated500g carrots - peeled and grated
100ml double/ soya cream
Good ground pinch nutmeg
2 teaspoons ground cinnamon
150g breadcrumbs
Olive oil – for drizzling
Salt and freshly ground black pepper
Method
1) Put the vegetables into a deep saucepan and cover with water. Bring to the boil and cook covered for 5 minutes or until soft. Drain and leave to steam dry with the lid on for 3 minutes.2) Once completely dry, add the cream, nutmeg, and cinnamon and season well.
3) Preheat the oven to 220 C/ 200 C fan / Gas mark 7.
4) Transfer to an oven proof dish or ramekins greased and lined with baking parchment paper.
5) Sprinkle with breadcrumbs and drizzle with a little olive oil.
6) Bake for 35 minutes or until the top is golden and crispy.