A twist on a classic that uses hearty root vegetables butternut and sweet potato instead of potatoes, this recipe for Butternut Sweet Potato Bake makes for a great side served family style or cooked in smaller portions for an individual side. By using vegetables that are rich in nutrients and vitamins, the bake is given a healthy overhaul – but it’s no less delicious. The recipe features Meadowland Classique, and you can find out more about this convenient ingredient by clicking here to watch a video from RCL Foods’ executive chef Brad Kavanagh.

Butternut Sweet Potato Bake

1,2kg Butternut, peeled and sliced 1cm thickness
500g Sweet potato, washed and sliced 1cm thickness
10g Sugar
500ml Meadowland Classique
6g Thyme
20g Garlic


  • In a pot, bring to a pail all the ingredients with herbs and cream and immediately remove from heat.
  • Rub the dish with Marvello Multi-purpose fat spread.
  • Place the slices of butternut and sweet potato in the dish, alternating the layers.
  • Bake with foil on until tender – once tender, place under the grill for colour and serve.
  • One could add parmesan or bread crumbs to the top for variety.

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