This family friendly bake is layered with chicken, sweet potato and topped with cheddar cheese.

Quick creamy chicken and sweet potato bake
Image: Taste


  • 1.1kg sweet potatoes, peeled, cut into 5mm-slices
  • 300ml Bulla Creme Fraiche
  • 125ml (1/2 cup) Bulla Cooking Cream
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh tarragon
  • 200g meat from barbecue chicken, shredded
  • 2 green shallots, chopped
  • 105g (1 1/4 cups) grated cheddar cheese


  • Preheat oven to 200C/180C fan forced.
  • Place the sweet potato in a large microwave-safe bowl with 60ml (1/4 cup) water. Cover with two sheets of plastic wrap.
  • Cook in the microwave on High for 8 minutes or until tender. Drain and set aside.
  • Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish.
  • Combine the creme fraiche, cooking cream, garlic and tarragon in a jug. Season.
  • Layer the sweet potato, chicken, shallot and 80g (1 cup) 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.