Sweet Potato Tropicana
Sweet Potato Tropicana is a layered vegetable bake held between two sheets of flatbread. The sweet potato and onion sit under a sauce of cottage cheese and coconut cream, and nutmeg gives the creamy mixture a warm, slightly sweet edge. Silverbeet adds a green middle layer and some bitterness to balance the sweetness. The sauce is only warmed to blend, so assembly is quick and the dish needs very little fuss.
Instructions
Lay one sheet of flatbread across the base of a baking dish. Slice the sweet potatoes thin and the onions into rings or half moons, then spread a layer of each over the bread.
Remove the stems from the silverbeet, chop the leaves, and spread them over the sweet potato and onion as a green layer.
Top the silverbeet with a second layer of sweet potato slices and another layer of onion.
Put the coconut cream, cottage cheese, salt and nutmeg in a saucepan. Warm it gently, stirring, just until the ingredients blend into a smooth sauce.
Pour the sauce evenly over the layered vegetables so it seeps down between them.
Cover with the second sheet of flatbread and brush the top with oil. Sprinkle with grated cheese if you like.
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