Sweet Potato and Marsdenia Bake

Sweet Potato Marsdenia Bake2 tbsp butter
2 cloves garlic, crushed
2 leeks, trimmed, halved and sliced
1kg sweet potato, thinly sliced
600g marsdenias, halved
2 cups cream
½ cup chicken stock
1 tsp each of dried marjoram, oregano and ground pepperberry
1 tbsp each of dried native basil and paprika
2 tbsp of grated parmesan

Preheat oven to 180 degrees and lightly grease a large oval baking dish.

Heat butter in a frypan, add garlic and leek and sauté for 3-4 minutes until soft.

Layer half the sweet potato in the dish, top with the leeks, then the bush banana (marsdenia), and finally layer with the remaining sweet potato.

Combine cream, chicken stock and herbs in a large jug and mix well. Pour this over the potatoes and sprinkle with parmesan cheese.

Bake for 60-90 minutes or until the potatoes are tender (cover with foil if the top starts to brown too quickly).