|5 min||45 min||4|
|1 large potato||Sweet potato|
|1/4 cup||Parmesan cheese, grated (as needed)|
|1 bunch||Thyme, fresh|
|1 1/2 cup||Sour cream, light (to serve)|
Preheat oven to 200C (400F).
Scrub sweet potato and slice into 8 rounds, about 1cm (1/3in) thick. Discard the small ends.
Place slices in a single layer on a baking tray lined with baking paper. Drizzle generously with olive oil.
Finely chop the pecans leaving a few chunky bits. Combine pecans with cheese and about 1 tablespoon thyme leaves and 3-4 tablespoons of olive oil to moisten. Season.
Divide pecan mixture between the sweet potato rounds, pressing gently but not to compact it too much. Sprinkle with remaining thyme sprigs.
Bake for 40-50 minutes or until the crust is deeply golden and the sweet potato is tender. Check after 30 minutes and if it’s browning too quickly cover with some foil.
Serve hot with sour cream.