Ingredients
-
800g orange sweet potato, peeled, coarsely chopped
-
1/3 cup sour cream
-
50g butter
-
100g sourdough bread, cut into 2cm pieces
-
1/2 cup pecans, roughly chopped
-
2 tablespoons maple syrup
Equipment
-
7cm-deep, 16cm round (4-cup capacity) ovenproof dish
Method
-
1Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 16cm round (4-cup capacity) ovenproof dish.
-
2Cook sweet potato in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Drain. Return to pan. Add sour cream and 1/2 the butter. Mash until smooth. Season with salt and pepper.
-
3Combine sourdough and pecans in a small bowl. Place maple syrup and remaining butter in a small heatproof jug. Microwave on HIGH (100%) for 20 seconds or until melted. Spoon mash into prepared dish. Sprinkle with sourdough mixture. Drizzle with maple syrup mixture.
-
4Bake for 20 to 25 minutes or until bread is golden and crisp. Serve.
Source: taste.com.au
Discussion about this post