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    Smoked ham & sweet potato bake

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    Smoked ham & sweet potato bake

    • Preparation time: 15 minutes
    • Cooking time: 35-40 minutes
    • Total time: 55 minutes

    Serves: 2

    Ingredients

    170ml tub essential Double or Whipping Cream
    1 clove garlic, thinly sliced
    ½ x 180g jar Cooks’ Ingredients Artichoke Purée
    400g sweet potatoes, peeled and thinly sliced
    ½ x 280g jar Cooks’ Ingredients Chargrilled Artichokes, drained, reserving 1 tbsp
    90g pack Cooks’ Ingredients Smoked Ham Batons
    40g grated Swiss Gruyère
    160g Tenderstem broccoli, to serve

     

    Method

    Preheat the oven to 200°C, gas mark 6. Place the cream in a jug with 50ml cold water, garlic and artichoke purée and mix to combine.

    Grease a 1-litre shallow ovenproof dish with the reserved artichoke oil, arrange a third of the potato over the base of the dish in an even layer. Sprinkle with half the ham batons and artichokes, repeat then finish with the remaining potatoes and pour over the cream mixture. Scatter with Gruyère and bake for 35-40 minutes until tender and golden. Serve with Tenderstem broccoli on the side.

     

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