rosemary 2 sprigs,
needles stripped off and chopped
sweet potatoes 1kg,
peeled and sliced
Heat the oven to 190c/fan 170c/gas 5. Put all the ingredients except the sweet potatoes in a small pan, season really well and bring to just below boiling point. Arrange the sweet potato slices in a shallow ovenproof dish and pour over the infused cream. Bake for 30-40 minutes until the potato is tender and the top golden and bubbling.