Method

• 1

  Start by preheating the oven to 200C/400F/Gas 6. Melt the dairy-free spread in a large, heavy-based saucepan over a medium heat.

• 2

  Add the onion and fry for 2-3 mins, stirring occasionally, until just starting to turn golden. Add the garlic and cook for one minute, taking care not to burn it.

• 3

  Put the sundried tomatoes in a mini food processor and blend to a paste. Spoon into a large mixing bowl, pour in the soya milk and season generously with plenty of salt and pepper.

• 4

  Add the thyme, onion and garlic and mix thoroughly with a wooden spoon. Add the sweet potatoes and mix again, then add in the tomatoes and stir gently, taking care not to break up the tomatoes.

• 5

  Spoon the mixture into a large ovenproof dish and move the potatoes and tomatoes around to even the surface.

• 6

  Bake for 50 mins, then remove from the oven and gently turn the top layer of vegetables over so that the lower layers sit on top. Bake for a further 25-30 mins until the sweet potatoes are tender.