Peanut Sweet Potato Gratin - Pip & Nut by Pippa Murray
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.
SERVES 4–5 TAKES 1 HR 15 MIN
6 medium-sized sweet potatoes 2 Tbsp sunflower oil 250ml/1 cup whipping cream 1 red chilli, finely chopped 6 garlic cloves, finely chopped 1 tsp sea salt 4 Tbsp peanut butter 2 tsp water
Preheat the oven to 200°C/400° F/gas mark 6. Wash the sweet potatoes, but do not peel them, then cut into discs 5mm / 1/5 -inch thick. Use a mandolin to do this if you have one; just mind your fingers.
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.
Whisk the peanut butter with the remaining 1 tablespoon of 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.
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.
Photography by Adrian Lawrence.This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.