Lucy Wallace's Sweet Potato with Cheese and Broccoli Sauce
Lucy Wallace's Sweet Potato with Cheese and Broccoli Sauce
A couple of weeks ago in a desperate attempt to find something nutritious for lunch I bought a sweet potato. I wasn't thinking what I'd do with it and just resigned myself to the fact that if nothing popped up of its own accord, I'd eat it plain.
Of course when the day came I didn't much fancy that and set about making something simple from scratch to go with my oddly shaped bright-orange veg. I find sweet potatoes can be a little bland so the rich cheese sauce really brings out its sweet flavour. The broccoli is optional but I find it brings the dish together. (Recipe serves one)
Ingredients:
1 Sweet Potato
1 tbsp olive oil
Tin foil
1 tbsp butter
100g grated cheese (mature cheddar is best)
50ml double cream
Broccoli (however much; I used about 5 branches)
Seasoning (salt, pepper and dried coriander)
Garlic (1 clove, crushed or 1tsp garlic paste)
Method:
Pre-heat the oven to 200ºC (gas mark 6).
Wash sweet potato and place on a square piece of tin foil. Cover with olive oil, sprinkle with salt and pepper and wrap the foil around it loosely. Place in the middle shelf of the oven.
Leave potato cooking for 45 minutes and then bring a saucepan of water to the boil for the broccoli (add a pinch of salt if you want this to happen quickly). Once boiling turn down the heat to simmer and add the broccoli.
Leave broccoli simmering for 10 minutes and then melt butter in a saucepan over a low-medium heat. Add the cheese, garlic, coriander and give it a quick mix before pouring in the cream.
Stir sauce occasionally until it goes thick. Meanwhile, take the potato out of the oven, place it on your plate and slice it long-ways down the middle. Add a bit of butter to flavour, drain the broccoli and place it in the potato. Finally, simply pour the cheese sauce over the top and serve!
