This vegan sweet potato bake recipe was inspired by using those odd items you may have left in the fridge left over at the end of the week from your Scarecrow veg box. An oven baked delight with layered leeks, mushrooms, onions and two types of potatoes. The garlic really adds a Smokey depth, by the way the Smoked garlic is available in the Scarecrows pantry shop, a really good ingredient to have in your fridge.

What I like about this recipe is its a bit of a use up, you can add anything really, just use your imagination and the bottom of your fridge.

My recipe served 4 people but we only used 2 portions, the next day we served it chilled as a salad dressed with some garlic mayo and fresh rocket it was defiantly a winner. Enjoy!

Yields2 Servings
Prep Time26 minsCook Time1 hrTotal Time1 hr 26 mins

 2 Average size potatoes
 2 Average size sweet potatoes
 2 Smoked garlic, cloves
 1 Small Leek, sliced
 4 Portobello mushrooms
 1 Red onion
 1 ½ pt Vegetable stock
 Large sprig of fresh rosemary
 Salt and pepper
 Olive oil

1

First job is to prepare the vegetables.

Peel and thinly slice the potatoes, sweet potato and the onion. Wash and slice the leek. Peel and crush the garlic. Peel and slice the portobello mushroom.

2

I used a store bought vegan stock cube. Boil the kettle and make up roughly a pint.

3

In a frying pan heat a little olive oil and gently sauté the onion, garlic and mushrooms. Once these are ready put them to one side to cool.

4

Now the best bit....Starting with potatoes build layers with the mushroom mix and sliced leeks from the bottom of your oven dish. Its really important to season each layer with salt and pepper as you go.

5

When you have layered your potatoes and vegetables, pour on the vegetable stock. I filled my dish with stock to just under the level of the potatoes then finished them with a sprinkle of some fresh rosemary.

Cover tightly with tin foil and place in a pre heated oven at 180c for 30 minutes. Then remove the tin foil and bake for a further 45 mins at 160c. Use a small knife to check if the potatoes are cooked. The top of the bake should be crispy and carnalized.

That's it.. simple.

Ingredients

 2 Average size potatoes
 2 Average size sweet potatoes
 2 Smoked garlic, cloves
 1 Small Leek, sliced
 4 Portobello mushrooms
 1 Red onion
 1 ½ pt Vegetable stock
 Large sprig of fresh rosemary
 Salt and pepper
 Olive oil

Directions

1

First job is to prepare the vegetables.

Peel and thinly slice the potatoes, sweet potato and the onion. Wash and slice the leek. Peel and crush the garlic. Peel and slice the portobello mushroom.

2

I used a store bought vegan stock cube. Boil the kettle and make up roughly a pint.

3

In a frying pan heat a little olive oil and gently sauté the onion, garlic and mushrooms. Once these are ready put them to one side to cool.

4

Now the best bit....Starting with potatoes build layers with the mushroom mix and sliced leeks from the bottom of your oven dish. Its really important to season each layer with salt and pepper as you go.

5

When you have layered your potatoes and vegetables, pour on the vegetable stock. I filled my dish with stock to just under the level of the potatoes then finished them with a sprinkle of some fresh rosemary.

Cover tightly with tin foil and place in a pre heated oven at 180c for 30 minutes. Then remove the tin foil and bake for a further 45 mins at 160c. Use a small knife to check if the potatoes are cooked. The top of the bake should be crispy and carnalized.

That's it.. simple.

Potato bake with sweet potatoes, mushrooms, leeks and smoked garlic