The start of a new year often signals detox and diets for most by around these parts I’m all about moderation.
Whilst I may have indulged a tad over the last month I haven’t gone overboard as I try to make sure every meal I cook is packed with veg, so the naughty treats balance out!
But back to today’s recipe. It’s not that healthy but it’s a yummy addition to a meat and veg dinner – dauphinoise sweet potatoes.
Creamy, peppery baked potatoes- the ideal accompaniment to a lamb chop or a veggie bake. This was much first attempt and whilst it turned out really nicely, I’d make some amends time it, which I’ll share with you.
- Sweet potatoes
- Double cream
- 1 leek
- Grated cheddar cheese
- Salt, pepper and nutmeg to season
- Coconut oil
I followed a Lucy B tcoconut oil recipe I actually saw on Instagram, and it worked a treat!
You can find the full recipe here –