- 1 large sweet potato
- 100g (3.5oz) pecans
- 2 large handfuls freshly grated parmesan cheese
- small bunch thyme
- 30omL (1.5 cups) sour cream, to serve
- Preheat oven to 200C (400F).
- Scrub sweet potato and slice into 8 rounds, about 1cm (1/3in) thick. Discard the small ends.
- Place slices in a single layer on a baking tray lined with baking paper. Drizzle generously with olive oil.
- Finely chop the pecans leaving a few chunky bits. Combine pecans with cheese and about 1 tablespoon thyme leaves and 3-4 tablespoons of olive oil to moisten. Season.
- Divide pecan mixture between the sweet potato rounds, pressing gently but not to compact it too much. Sprinkle with remaining thyme sprigs.
- Bake for 40-50 minutes or until the crust is deeply golden and the sweet potato is tender. Check after 30 minutes and if it’s browning too quickly cover with some foil.
- Serve hot with sour cream passed separately so everyone can add their own.
- Budget – replace all or part of the pecans with coarse soft breadcrumbs and use a cheaper parmesan style cheese such as grana padano
- Vegan / Dairy-Free – replace the cheese with soft breadcrumbs and be more generous with the olive oil. Serve with a tahini sauce (equal parts lemon juice, tahini and water) instead of the sour cream
- Pumpkin / Winter Squash – replace the sweet potato with thin slices of butternut pumkin (squash)
- Different Nuts – swap the pecans for almonds, brazil nuts or walnuts. Or choose a mixture of these
- Carnivore – serve draped generously with OR serve as a side to a glazed ham
- Less Decadent – serve with a good quality natural yoghurt instead of the sour cream