Sweet Potato and Butter Bean Gratin - Meat Free Monday
Switch up your usual potato gratin for this hearty sweet potato version, with fragrant rosemary and a crunchy breadcrumb topping!
Ingredients
- 410 g vegan béchamel sauce (e.g. 1 jar Plant Kitchen Vegan Béchamel Sauce)
- 3 large sweet potatoes, sliced into very thin rounds
- 1 tin (400 g) butter beans, drained
- handful rosemary, leaves picked and chopped, a little reserved for the topping
- 75 g breadcrumbs (e.g. M&S White Breadcrumbs)
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