Sweet, yet deliciously cheesy and creamy this sweet potato dauphinoise makes for a perfect accompaniment to a meal or as a vegetarian dish on its own.
If you don’t tolerate potato too well, then I’m afraid this recipe may not be the best for you to try. However, if you do manage potato which is paired well with reasonably good blood sugar levels, then this may make a change from the same old boring spuds!
This dauphinoise is made with very thin layers of sweet potato. Sweet potato is still a carbohydrate, but it is tolerated slightly better than normal (white/red) potatoes for many. Served individually in a small ramekin, a small sweet potato was enough to serve 2.
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