Smoked ham & sweet potato bake

Name: Smoked ham & sweet potato bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 170 ml tub essential Double or Whipping Cream; 1 garlic clove, thinly sliced; 180 g Jar Cooks' Ingredients Artichoke Purée; 400 g sweet potato, peeled and thinly sliced; 280 g Jar Cooks' Ingredients Chargrilled Artichokes, drained, reserving 1 tbsp; 90 g pack Cooks' Ingredients Smoked Ham Batons; 40 g grated Swiss Gruyère; 160 g Tenderstem broccoli, to serve

This easy baked dish brings together smoked ham batons, sweet potato, and the nutty, earthy flavour of artichokes, topped with creamy gruyère for a filling midweek meal.

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Serves2
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

170ml tub essential Double or Whipping Cream
1 garlic clove, thinly sliced
½ x 180g Jar Cooks' Ingredients Artichoke Purée
400g sweet potato, 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.