Dinner + Easy Healthy Recipes + Side Dishes/Salads + Sugar Free + Vegetarian

Sweet Potato Bake

28 May 2020
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Potato bake is the ultimate comfort food. We’ve mixed it up by using sweet potato and ricotta instead of cream. The trick is to slice the sweet potato finely; we used a mandolin. This dish can be prepared in advance and reheated in the oven when ready to serve.

Time to cook: 1 hour, 15 minutes prep time 

Serves: 8


  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely sliced
  • 3 garlic cloves, crushed
  • 3 sprigs thyme, leaves picked
  • sea salt & black pepper
  • 400g (14.1oz) ricotta, we used smooth ricotta
  • ¼ cup (60ml) milk of choice 
  • 3 sweet potato, peeled & finely sliced on the round 
  • 100g (3.5oz) parmesan cheese, grated 
  • 1 cup (250ml) vegetable stock 


  1. Preheat the oven to 180°C or 350°F. Lightly grease a baking dish with olive oil.
  2. Heat the olive oil in a non-stick fry pan over a medium-high heat. Sauté the brown onion for 3 minutes, or until starting to soften. Add the garlic and thyme leaves and continue to sauté for 3-4 minutes. Season with sea salt and black pepper.
  3. Combine the ricotta cheese and milk in a mixing bowl and whisk until smooth. Season with sea salt and pepper.
  4. Start to layer the potato bake by spreading the potato pieces across the base of the baking dish. Top with a sprinkle of the onion and garlic mix, ¼ of the ricotta mix and ¼ of the parmesan cheese. Repeat this process using the remaining ingredients to create several layers. Only use the sweet potato pieces for the very top layer. Pour the stock over the top and garnish with a final sprinkle of parmesan cheese.
  5. Cover loosely with foil and bake in the preheated oven for 30 minutes. After 30 minutes, carefully remove from the oven and take the foil off. Return to the oven to bake for a further 30 minutes or until the potato is cooked through and golden on top.

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