Egg and Sweet Potato Bake

  • Difficulty: Ultra Basic
  • one hour
  • 2 servings

Look no further if you want to put those sweet potatoes to good use! Peel your potatoes, hard-boil a few eggs and patch them together in a baking dish with lots of bechamel sauce, spring onion and parmesan. Sweet potatoes are taken to the next level!

Ingredients Needed for Egg and Sweet Potato Bake

2 eggs ½ teaspoon butter salt pepper 3 spring onions 0.5 ounce - parmesan bechamel sauce: 2 tablespoons of butter 2 tablespoons of flour 1 ½ cups of milk ½ teaspoon salt ½ teaspoon nutmeg 2 ounces of parmesan, grated

How to Cook Egg and Sweet Potato Bake

  1. Peel the sweet potato and cut it into thin slices.
  2. Put the sweet potato slices in cold water for 15 minutes. Cold water draws the excess starch out of the sweet potatoes.
  3. Preheat the oven to 390 degrees F/200 degrees C.
  4. Meanwhile, make the bechamel sauce.
  5. Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  6. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  7. Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
  8. Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
  9. Season the sauce with salt and nutmeg and leave it aside.
  10. Slice the hard-boiled eggs.
  11. Pat dry the sweet potato slices.
  12. Grease a baking dish (about 4 inches/10 cm diameter) with butter.
  13. Add a layer of sweet potatoes, salt, pepper, egg slices, and bechamel sauce.
  14. Continue with layers of sweet potatoes, salt, pepper, egg slices, and bechamel sauce, until you finish all of your ingredients.
  15. Grate the parmesan and top with 3 egg slices, then add a pinch of pepper.
  16. Bake for 25 minutes.

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