Preparation time: 15 min Cooking time: 35 min Cals per serving: 410
700 g (1 1/2 lb) small sweet potatoes, peeled and cut in half
50 g (2 oz) butter
700 g (1 1/2 lb) chestnut mushrooms, quartered
150 ml (5 fl oz) dry white wine
100 ml (3 1/2 fl oz) creme fraiche
1 tsp chopped fresh thyme
3 tbsp fresh white breadcrumbs
5 tbsp grated parmesan
1. Preheat the oven to 190°C/170°C fan oven/Gas Mark 5. Cook the sweet potatoes in boiling salted water until just tender. Drain and allow to cool before cutting into 5mm (1/4 in) slices. Set aside.
2. Melt half the butter in a large frying pan and when foaming, add half the mushrooms and fry over a high heat for about 3 minutes. Remove from the pan and set aside. Wipe out the pan and repeat the process with the remaining butter and mushrooms.
3. Add the wine to the pan, bring to the boil and allow to bubble until reduced by half. Add the creme fraiche and let bubble for a further 2 to 3 minutes. Put the mushrooms back in the pan with the thyme and season with salt and pepper.
4. Turn the mushrooms into a 1.4 litre (2 1/2 pint) capacity ovenproof dish and arrange the potatoes around the edge, in an overlapping layer. Mix together the breadcrumbs and parmesan and sprinkle over the potatoes. Bake for 15 minutes or until hot and golden on top.
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