• 6 medium sweet potatoes
  • 5T roughly chopped sage, thyme or rosemary, plus extra for garnishing
  • 6 garlic cloves, crushed
  • 2t salt
  • ½t freshly ground pepper
  • 250ml cream or stock


  1. Slice the potatoes thinly and season with salt, pepper, garlic and herbs.
  2. Line them on their sides so that the slices are vertically (this will allow them to crisp a little).
  3. Pour over the cream or stock.
  4. Bake for 45mins – 1 hour or until a knife inserts effortlessly.

Cook’s tip: You want the liquid to have evaporated by the time the potatoes are cooked and the tops of the potatoes to have a lovely crispiness.

(Serves 6-12)