Baked Sweet Potato with Coconut Cream
Cook time
Total time
Serves: 6-8
  • 2-3 large sweet potatoes (or as many to fill your dish, mine was fairly large)
  • 1-2 garlic cloves - crushed
  • 1 bunch coriander or herb of your choice
  • 300ml can of coconut cream
  1. Using a mandolin cut your sweet potato into discs roughly 3-5 mm thick (or cut if you're way more skilled than me!)
  2. Place your discs upright fairly tightly packed but leaving some 'sloping' room in a baking dish.
  3. Sprinkle with a good handful of chopped coriander and the crushed garlic - squish some between some of the layers.
  4. Salt & pepper as desired.
  5. Small drizzle of macadamia/olive oil.
  6. Cover with foil and bake at 200C for 40 mins.
  7. Remove foil, pour over the coconut cream then bake uncovered for another 25 mins.
  8. Sprinkle over more fresh herbs to serve.
  9. ** Tasted amazing reheated too.
Recipe by Annabel Bateman | What Annabel Cooks at