Sarah Butler: Creamy pasta bake and sweet potato wedges for easy family meals

The pasta bake is creamy, cheesy, and filling. It can be prepared ahead of time and baked when you’re ready.

Family cooking doesn’t have to be complicated or costly.

Some of the best meals are made from simple, honest ingredients that everyone enjoys.

Recipes like my chicken and broccoli pasta bake and sweet potato wedges with saucy dip prove that you don’t need fancy ingredients to make food that feels special.

These dishes are perfect for busy families, using affordable staples like chicken, pasta, and sweet potatoes to create hearty, comforting meals that taste far more indulgent than they cost.

The pasta bake is creamy, cheesy, and filling. It can be prepared ahead of time and baked when you’re ready.

The sweet potato wedges are the perfect side or snack, golden and crisp with a dip that’s too good not to double! Both recipes are easy to follow, adaptable, and ideal for getting everyone involved in the kitchen.

Cooking at home is about more than just saving money; it’s about gathering around the table, sharing food, and making memories.

These recipes are proof that with a few simple ingredients, you can serve up something wholesome and satisfying that makes family mealtimes the best part of the day.

Sweet Potato Wedges

recipe by:Sarah Butler

There’s nothing like a big tray of crispy sweet potato wedges to bring the family together. These golden beauties are a delicious alternative to regular potato wedges and go perfectly with everything from burgers to roast chicken.

Servings

4

Preparation Time

 5 mins

Cooking Time

 45 mins

Total Time

 50 mins

Course

 Side

Ingredients

• For the wedges

• 3 sweet potatoes

• 2 tbsp olive oil

• 40g butter, melted

• ½ tbsp paprika

• ½ tsp onion powder

• ½ tsp garlic powder

• Sprigs of fresh thyme

• Salt and pepper

• For the dip

• 4 tbsp mayonnaise

• 1 tsp mustard

• 1 tsp tomato ketchup

• ½ tsp Tabasco sauce

Method

1. Preheat the oven to 220°C /200°C fan/ gas mark 7.

2. Peel the sweet potatoes and cut into thin wedges, about half an inch thick.

3. Place the wedges in a bowl with the olive oil, melted butter, paprika, onion powder, garlic powder, salt, and pepper.

4. Toss everything together until evenly coated.

5. Spread the wedges out on a baking tray in a single layer, making sure they don’t overlap.

6. Add the thyme sprigs and a little extra salt.

7. Bake for 25 minutes, remove from the oven, and turn them over with a spatula.

8. Return to the oven and bake for another 20 minutes, or until golden and crisp.

9. For the dip, combine the mayonnaise, mustard, ketchup, and Tabasco in a small bowl and mix until smooth.

Sarah's secret

Double up on that dip. 

It will keep in the fridge for a few days in a sealed container and is perfect for burgers, chicken goujons, or even fries.

Creamy pasta bake

recipe by:Sarah Butler

There’s something so comforting about a bubbling pasta bake coming out of the oven, golden on top and packed with flavour. This chicken and broccoli pasta bake is a family favourite, creamy, cheesy, and full of goodness with a crunchy, golden breadcrumb c

Servings

4

Preparation Time

 15 mins

Cooking Time

 40 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 150g pasta

• 50g butter

• 2 tbsp extra virgin olive oil

• 4 chicken breasts cut into small cubes

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 tbsp plain flour

• 250ml chicken stock

• 250ml fresh cream

• 30g white cheddar

• 1 tsp fresh or dried thyme, chopped

• 1 head of broccoli, finely chopped

• Salt and pepper

• For the topping

• 150g cheddar cheese, grated

• 100g breadcrumbs

• 50g butter, melted

Method

1. Cook the pasta according to the packet instructions.

2. Drain and rinse it under cold water, and set aside.

3. Preheat the oven to 200°C/180°C fan/gas mark 6.

4. In a large casserole pot, melt half the butter with the olive oil over a medium heat.

5. Season the chicken pieces with salt and pepper.

6. Fry until golden all over, then remove and set aside.

7. Add the remaining 25g butter to the same casserole pot.

8. Sauté the onion and garlic for a few minutes until softened.

9. Stir in the flour and cook for 1 minute.

10. Gradually whisk in the chicken stock, cream and cheddar. Bring to a simmer.

11. Add the thyme and season with salt and pepper.

12. Stir in the raw broccoli and cook in the sauce for 2–3 minutes until just slightly tender.

13. Return the cooked chicken to the casserole pot.

14. Add in the cooked pasta and stir everything together until well combined.

15. Pour the mixture into a large baking or casserole dish.

16. To make the crunchy topping, in a separate bowl, mix together the cheddar, breadcrumbs, and melted butter. Scatter evenly over the top of the pasta.

17. Bake for 25–30 minutes, or until golden and bubbling.

Sarah's secret

This is one for those busy days. 

I like to make this in the morning, refrigerate and then pop it in the oven to bake at tea time.