Sweet potato and ricotta terrine with spicy tomato sauce



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1 sweet potato (about 500g), peeled and cubed
1 tablespoon olive oil
500g ricotta cheese (see tip)
2 green onions (shallots), thinly sliced
2 eggs, separated
1 tablespoon thyme leaves
finely grated rind and juice of 1 lemon

Spicy tomato sauce
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can diced tomatoes
1 tablespoon brown sugar
1 tablespoon seeded mustard
1 teaspoon garam masala
salad and crusty bread, to serve

$2.00 per serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180°C. Lightly grease a 10cm x 20cm loaf pan and line with baking paper.

2. Toss sweet potato with oil in a baking pan and season to taste. Bake for 25-30 minutes, shaking occasionally, until golden. Cool.

3. Meanwhile, combine ricotta, green onions, egg yolks, thyme and lemon in a large bowl and season to taste. Mix in cooled sweet potato.

4. In a separate bowl, beat eggwhites until soft peaks form. Fold into ricotta mixture. Spoon into prepared pan and bake for 45-50 minutes, until firm to touch.

5. Prepare Spicy Tomato Sauce by heating oil in a frying pan on medium. Sauté onion and garlic for 1 minute, until onion is tender. Stir in tomatoes, sugar, mustard and garam masala. Reduce heat and simmer for 5 minutes, until thick. Serve sliced terrine with sauce, salad and crusty bread.