Ingredients (serves 2-3)
3-4 medium sized sweet potatoes, peeled and thinly sliced
1 big, or 2 medium white onions, peeled and sliced into rings
2 garlic cloves, peeled and finely chopped
1 & 1/2 pints of organic vegetable stock (I make it using yeast&gluten free cubes and boiling water)
Hymalayan pink salt, groun dblack pepper, extra virgin olive oilm dried rosemary
Preheat the oven to 200 C.
Saute the garlic and onion in a pan with olive oil until slightly soft and golden. Leave aside.
Rub a roasting dish with olive oil or butter.
Arrange a layer of potatoes and top with a layer of the garlic and onion.
Add a little salt and pepper.
Arrange another layer of potatoes and top with another layer of garlic and onion.
Add a tiny bit of salt and pepper.
If you have more potatoes and garlic and onion mix, then add another layer.
Finally, pour the stock until all the potatoes and onion layers are well covered.
Sprinkle with rosemary.
Roast in the oven for about 30 minutes, making sure you check them often and push the potatoes down with a wooden spoon to make sure the remain well covered by the stock.
Then remove from the oven and cover the tray with a clean kitchen towel for 5-10 minutes so the potatoes absorb the rest of the stock.
They should look soft and golden.
Enjoy as a side dish with chicken or beef, or fish!
PS: If you have a super healthy recipe you’d like published in this blog, please email me at email@example.com