Butternut And Sweet Potato Bake
- 1,2kg butternut,
- peeled and sliced 1cm thickness
- 500g sweet potato,
- washed and sliced 1cm thickness
- 10g sugar
- 500ml Meadowland Classique
- 6g thyme
- 20g garlic
- In a pot, bring to a boil all the ingredients with herbs and cream and immediately remove from heat.
- Rub the dish with Marvello Multi-purpose fat spread.
- Place the slices of butternut and sweet potato in the dish, alternating the layers.
- Bake with foil on until tender – once fully cooked, place under the grill for colour and serve.