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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. Serves four.
About 1kg sweet potatoes
2 tbsp sunflower oil, plus a little more for greasing
1 red chilli, seeds removed, finely chopped, or 1 tsp dried chilli flakes
3 garlic cloves, finely chopped
250ml double cream
Sea salt and freshly ground black pepper
150g crunchy, no-sugar-added peanut butter
Finely grated zest of 1 lime, plus about 2 tsp juice
Heat the oven to 190C/375F/gas mark 5 and lightly oil a large gratin dish.
Peel the sweet potatoes and cut them into slices about as thick as a 10p piece.
In a large bowl, toss the sweet potato slices with a tablespoon 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 tablespoon 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.