for 4 person

Sweet potatoes

300 g	sweet potatoes, cut into approx. 3 cm cubes
½ tbsp	Maizena cornflour
½ tsp	salt

Fondue

1	garlic clove, halved
350 g	mild Gruyère, coarsely grated
350 g	Cheddar, coarsely grated
2 tbsp	Maizena cornflour
2 ½ dl	white wine
1 dl	whisky
½ tbsp	thyme, finely chopped
a little	Tasmanian pepper

How it's done

Sweet potatoes

Mix the potatoes, cornflour and salt in a bowl, spread onto a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

Fondue

Rub the garlic around the fondue pot. Add the Gruyère, Cheddar and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the whiskey and thyme, continue to stir until the fondue is creamy, season.

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