Sweet Potato and Parsnip Bake

Name: Sweet Potato and Parsnip Bake
Yield: Serves 4
Ingredients: 4 tbsp extra-virgin olive oil, plus extra to serve; salt and black pepper; 1 kg/2 lb 4 oz sweet potatoes, scrubbed; a handful of sage leaves; 500 g/1 lb 2 oz parsnips, peeled; 3 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

There’s no doubt that we are programmed to like sweet things. This bake, made of finely sliced root veg cooked slowly in olive oil, is good with ordinary potatoes – but with sweet potatoes or parsnips it’s heavenly.

Ingredients

1 kg/2 lb 4 oz sweet potatoes, scrubbed
500

Side dish
Vegan
Gluten-free

Method

Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Slice the sweet potatoes and parsnips as thinly as you can into rounds.
Keep half the sage leaves whole and chop the rest.
In a bowl mix the sweet potato and parsnip slice