Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sig's jerusalem artichoke, sweet potato and nut bake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sig's Jerusalem artichoke, sweet potato and nut bake is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Sig's Jerusalem artichoke, sweet potato and nut bake is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook sig's jerusalem artichoke, sweet potato and nut bake using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Jerusalem artichoke, sweet potato and nut bake:

1. Prepare Butter to grease the ovenproof dish (ceramic works best)
2. Make ready 1 kg sweet potatoes
3. Get 250 g Jerusalem artichokes
4. Take 100 g brown cepe mushrooms
5. Make ready 400 ml double cream
6. Get Fresh coarse ground mixed peppercorns
7. Make ready Fresh sprigs of rosemary
8. Prepare 100 g manchego or (cheddar cheese)
9. Take 75 g roughly chopped nuts (I use pecans)
10. Make ready Salt flakes
11. Make ready Pinch sweet paprika

Steps to make Sig's Jerusalem artichoke, sweet potato and nut bake:

1. Preheat oven to 180 °C
2. Grease your dish with butter or margarine if you prefer. Slice the mushrooms, Jerusalem artichokes and sweet potato very thinly. Arrange them as if you putting them back together, fan and wave like into the dish.
3. Take a small saucepan add the cream and heat on a low setting. Gently pull the rosemary from its stem, add the pulled off pits to the pan with cream, add some ground pepper and a small pinch of salt
4. Pour the cream over the ingredients in the dish. Cook in oven covered with foil for 45 minutes. Remove from oven and discard the foil.
5. Grate your chosen cheese and roughly chop nuts, scatter both over the bake. Return to oven and cook for a further 15 to 20 minutes until golden. Leave to cool for about 10 to 15 minutes. Sprinkle with salt flakes, a pinch of sweet paprika, rosemary and more of the ground pepper. Hope you enjoy.

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