John Whaite served up a tasty sweet potato Gruyere with pecan gratin on Steph’s Packed Lunch.
The ingredients : 1.2kg sweet potatoes, 400ml double cream, 1 sprig of rosemary, 100g Gruyère cheese, grated, 50g pecans, Butter, for greasing, Sea salt flakes, plus extra, to taste and Coarse black pepper.
See recipes by John in his book titled: John Whaite Bakes At Home
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