- 1 tbsp olive oil
- 25g/1oz butter
- ½ onion, chopped
- ½ leek, white part only, sliced
- ½ sweet potato, peeled and sliced
- 2 tbsp white wine
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
- Preheat the oven to 180C/350F/Gas 4.
- Heat the oil and butter in an ovenproof frying pan over a medium heat. Fry the onion and leek for 3-4 minutes, or until softened. Add the sweet potato and fry for a further two minutes.
- Add the wine and simmer for 1-2 minutes until the liquid has reduced. Add the cream, season to taste with salt and freshly ground black pepper, and stir well.
- Transfer the pan to the oven and cook for 10-12 minutes, or until the potatoes are cooked through and the cream is bubbling.
- To serve, spoon onto a serving plate and serve immediately as a side dish.