Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 2
Place the sweet potatoes into a saucepan, cover with water and boil for 10 minutes.
Step 3
Drain excess water, set aside and allow to cool.
Step 4
Add 40g of the butter and white and red onions to a saucepan and cook over a medium heat for 5 minutes or until soft.
Step 5
In a casserole dish, layer the vegetables; half the onions, third of Violife, half the potatoes, followed by the remaining onions, another third of Violife, the remaining potatoes and finally top with the remaining Violife.
Step 6
Season to taste and bake in the oven for 1 hour and 30 minutes or until golden and cooked through.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 4 Sweet potatoes, peeled and sliced into 1cm thick slices
- 50g Butter
- 1 Red onion, peeled and sliced
- 1 White onion, peeled and sliced
- 200g Violife Original flavour block, grated
- Salt and pepper to taste
- You will need a casserole dish.
Table
