|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°c, gas mark 6.
Peel and halve the sweet potatoes and pumpkin lengthways. Thinly slice both vegetables to roughly the same thickness – 5mm thick – to form semi circles.
Working along the short edge of the dish, arrange the slices upright from right to left alternating between each, to fill the pan.
Combine the coconut milk, finely grated garlic, finely chopped rosemary and season well with the salt and pepper.
Pour the mixture over the vegetables and place in the oven to bake for 40-45 minutes or until the edges are crisp and the potato has cooked through.