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Creamy Garlic Sweet Potato Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1kg sweet potatoes, peeled and sliced into thick rounds
  • 1 KNORR Cook-in-Bag Garlic and Rosemary
  • 120ml cream
  • 1 No need to preheat oven.
  • 2 Place sweet potatoes and cream into the roasting bag and season with dry KNORR mixture.
  • 3 Very gently massage KNORR mixture into potatoes on a stable surface. Ensure dry mixture is spread evenly and close bag at end with blue tie supplied.
  • 4 Place bag sideways in a cool oven dish, ensuring potatoes are evenly spaced.
  • 5 Bake at 180°C for 50 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
  • 6 Cut the bag open and transfer to a serving dish with any sauce that is in the bag.