Sweet Potato Cake

A layered vegetarian gratin featuring blanched sweet potatoes and savoy cabbage, topped with red onion and crumbled Wensleydale cheese.

Vegetarian Healthy Quick Side Dish Gluten Free Sweet Potato

Estimated Nutrition

Calories

112.1

kcal / serving

448.2 kcal total

Carbs

6.1g

per serving

24.3 g total

Fat

8.3g

per serving

33.1 g total

Protein

3.9g

per serving

15.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Wensleydale

crumbled

OilsFats

unit

Olive Oil

to grease

Olive Oil

for drizzling

Vegetables

0.5

piece

Sweet Potato

sliced thinly on mandoline and blanched

0.25

piece

Savoy Cabbage

shredded and blanched

0.25

piece

Red Onion

finely chopped

Method

Preheat the oven to 200°C.

Line the base of an oiled gratin dish with a quarter of the sweet potato slices.

Add a layer of shredded cabbage over the potatoes.

Repeat layering potatoes and cabbage until the dish is nearly full.

Top with red onion and drizzle with 15ml of olive oil.

Bake in the oven for ten minutes until cooked through.

Turn the gratin onto a plate and garnish with crumbled Wensleydale cheese.