Serves 6 as a side dish
5 large sweet potatoes, scrubbed and sliced (1 cm thick)
salt
60 ml (¼ cup) orego leaves, chopped
60 ml (¼ cup) basil leaves, chopped
60 ml (¼ cup) thyme leaves, chopped
30 ml (2 tbsp) olive oil
salt and ground black pepper
4 cloves garlic, crushed
2 x 750g tomato passata
250 ml (1 cup) Parmesan cheese, finely grated
560 g (2 rolls) mozzarella, sliced
30 ml (2 tbsp) olive oil
handful of parsley, chopped
1. Preheat the oven to 190 °C.
2. Arrange the slices sweet potato in a single layer on prepared baking sheets. Sprinkle over the herbs and olive oil. Season to taste.
3. Add the garlic and cook for 20 minutes until golden brown and cooked through. Allow to cool slightly.
4. Arrange 1/3 of the sweet potatoes in a 3-liter oven proof dish and pour over 1/3 of the passata. Sprinkle 1/3 of the parmesan cheese over and cover with a layer of mozzarella. Repeat the layers two more times. (End with mozzarella.)
5. Bake for 20 minutes. Sprinkle a little oil over and bake for another 20 minutes or until golden brown and cooked through.
6. Cover with baking paper or foil if the sweet potatoes brown too quickly.
7. Set aside to cool for 8-10 minutes ant then cut into squares. Sprinkle with parsley and serve.
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