Peanut sweet potato gratin

Peanut sweet potato gratin

By
From
The Pip & Nut Butter Cookbook
Serves
4-5
Photographer
Adrian Lawrence

A 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.

Ingredients

Quantity Ingredient
6 medium-sized sweet potatoes
2 tablespoons sunflower oil
250ml whipping cream
1 red chilli, finely chopped
6 garlic cloves, finely chopped
1 teaspoon sea salt
4 tablespoons Plain nut butter, we used peanut
2 teaspoons water

Method

  1. Preheat the oven to 200°C. Wash the sweet potatoes, but do not peel them, then cut into discs 5mm thick. Use a mandolin to do this if you have one; just mind your fingers.
  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.
  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.
  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.
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