Creamy Sweet Potato and Chicken Bake

By: Aussie pal, Christine


4 – 6


30 mins

Prep. time:

20 mins




  • 1.1kg sweet potatoes, peeled, cut into 5mm-slices
  • 300ml Creme Fraiche
  • 125ml (1/2 cup) Cooking Cream
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh tarragon
  • 200g of shredded cooked chicken
  • 2 shallots, chopped
  • 105gm grated cheddar cheese

Step by Step Instructions

Step 1

Preheat oven to 200C/180C Place the sweet potato in a large microwave-safe bowl with 60ml water. Cover with two sheets of plastic wrap. Cook in the microwave on High for 8 minutes or until tender. Drain and set aside.

Step 3

Layer the sweet potato, chicken, shallot and 80g of the cheese in the prepared dish, pouring a little of the cream mixture between each layer. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted and bubbling. Set aside for 10 minutes before serving.

Bon Appétit !

Step 2

Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish. Combine the Crème Fraiche, Cooking Cream, garlic and tarragon in a jug. Season.