Peanut Sweet Potato Gratin
By Pip & NutA bit like a cuddle in a dish. You can either serve this as a side or as a meal in itself, with a fresh salad. Either way you’ll feel all warm and fuzzy inside once finished.Time and servings
Ingredients
7 total- 1 tsp of sea salt
- 2 tbsp of sunflower oil
- 6 sweet potatoes
- 250 ml of whipping cream
- 1 red chili, finely chopped
- 6 garlic cloves, finely chopped
- 4 tbsp of peanut butter
Method
4 stepsStep 1
Preheat the oven to 200C/400F/gas mark 6. Wash the sweet potatoes, but do not peel them, then cut into discs 5mm/0.2inch thick. Use a mandolin to do this if you have one; just mind your fingers.
Step 2
In a large bowl, toss the sweet potato slices with 1 tablespoon of the oil, the cream, chilli, garlic and salt. Layer half the potato slices in a deep, medium-sized ovenproof dish, making sure they are lying flat.
Step 3
Whisk the peanut butter with the remaining 1 tablespoon oil and a couple of teaspoons of water. Spread this over the layer of sweet potato, using a spatula to ensure it covers as much of the surface as possible. Add the rest of the sweet potato on top, with any remaining cream from the mixing bowl.
Step 4
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 35 minutes. Place under a hot grill for 5 minutes to get the top extra crispy.