- Preheat oven to 180°C/350°F/Gas Mark 4. Mix together cream, 2 tbsp of olive oil, Colman’s English Mustard, chilli flakes and Sumac.
- In a medium sized casserole dish arrange the sweet potatoes in an even layer, one slice thick. Pour over three tbsp of the cream mixture and season with salt and freshly ground black pepper. Repeat the layers until all the cream mixture and sweet potatoes have been used, nishing with a layer of sweet potato.
- Drizzle the top layer of potatoes with a tablespoon of olive oil. Cover with tin foil and bake for half an hour. Continue baking without the cover for 15 mins or until the potatoes are tender and the top is browned.
Recipe from Borough Market’s renowned greengrocer Ted’s Veg has worked with Colman’s English Mustard to create two side recipes that are guaranteed to stand their own against the meat. For more information head over to Colman's.
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On a hunt for a midweek meal? This dish uses sweet potato, lemony sumac, Colman's English Mustard and chilli
500ml single cream 3 tbsp olive oil 1 tbsp Colman's English Mustard 1 tsp chilli flakes 1 tbsp Sumac 3 medium sweet potatoes, peeled, thinly sliced Salt and freshly ground black pepper
Time: 10 minutes Serves: 4 Nutrition: n/a