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Creamy Scalloped Sweet Potato in Pastry

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1 large sweet potato, peeled
1 sheet of Borg’s Short Crust Pastry
200ml thickened cream
1 egg
½ Spanish onion, finely chopped
1 cup grated cheese
1 tsp Always Fresh Minced Garlic
Salt and pepper
¼ bunch curly parsley, finely chopped


1. Slice the sweet potato, approximately 5mm thick and pop into a large mixing bowl. Add the cream, egg, onion, garlic, parsley, half of the cheese and a grind of salt and pepper. Mix through until combined.

2. Line a flan tray with the shortcrust pastry, then fill the casing with the creamy sweet potato mix. Sprinkle the remaining cheese over the top, then fold the overhanging pastry inwards.

3. Place into a preheated oven at 200C for 20 minutes.

Creamy Scalloped Sweet Potato in Pastry