Subj : Sweet Potato And Peanut Gratin To : All From : Ben Collver Date : Tue Jun 18 2024 14:49:07 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hfw Sweet Potato And Peanut Gratin Categories: Sweet, Potatoes Yield: 4 Servings 1 kg Sweet potatoes 2 tb Sunflower oil; plus a little -more for greasing 1 Red chilli; seeds removed, -finely chopped -OR- 1 ts Dried chilli flakes 3 cl Garlic; finely chopped 250 ml Double cream Sea salt and freshly ground -black pepper 150 g Crunchy; no-sugar-added -peanut butter 1 Lime; zest of, finely -grated, plus: 2 ts Lime juice Although they're not much grown in the UK, I do enjoy a sweet potato every now and then. Spiked with a little chilli and garlic to cut their sweetness, they make a delicious gratin. Here, I've added a seam of slightly salty, crunchy peanut butter with a hint of lime, which brings a touch of satay-like flavour to the whole thing, but leave this out if you prefer. Heat the oven to 190°C/375°F/gas mark 5 and lightly oil a large gratin dish. Peel the sweet potatoes and cut them into slices about 2 mm thick. In a large bowl, toss the sweet potato slices with 1 tb of oil, the chilli, garlic, cream, and some salt and pepper. Arrange half the sweet potato slices in the gratin dish, spreading them out with your fingertips you do not have to layer them piece by piece, but try to ensure they are mostly lying flat. Beat the peanut butter with the remaining 1 tb of oil, the lime zest, and juice. Spread this mixture in dollops over the sweet potato in the dish. Add the remaining sweet potato and spread out. Pour over any cream remaining in the bowl. Cover the dish with foil and bake for about 20 minutes, then remove the foil. Bake for a further 30 minutes or so, until the sweet potato is completely tender and the top is browned and crisp. For extra crispness, finish under the grill for a couple of minutes, but watch carefully. Serve piping hot with a crisp, bitter salad to balance the gratin's sweet richness. Recipe FROM: MMMMM .