17th October 2019

SWEET POTATO & CRUNCHY PEANUT BUTTER GRATIN

Originally Posted on

17th October 2019

Liven up your winter warmer with this twist on sweet potato gratin. Simple to make and packed with flavour, this is a recipe that is sure to give you a boost.

INGREDIENTS

  • 6 medium sweet potatoes (about 1.5 kg), washed and scrubbed
  • 4 cloves garlic, finely chopped
  • 1 bunch coriander, stalks finely chopped and leaves separated
  • 2 red chillies, de-seeded and finely sliced
  • 300g crème fraîche
  • 3 heaped tbsps Whole Earth Crunchy Peanut Butter
  • Salt and pepper
  • Neutral oil, for greasing

HOW TO MAKE IT

  1. Preheat the oven to 220C/200C fan/Gas Mark 7.
  2. Use a mandolin or a really sharp knife and excellent knife skills to slice the sweet potato into 1/2 cm rounds.
  3. Mix the sweet potato in a large bowl with the coriander stalks, red chillies and season well with salt & pepper.
  4. Roughly chop the coriander leaves and set half aside for later.
  5. In a small mixing bowl, combine the reserved coriander with the crème fraîche and peanut butter.
  6. Stir the crème fraîche mixture through the sweet potatoes until evenly combined.
  7. Lightly grease a 20 x 30cm gratin dish or deep roasting tray with oil and arrange the slices of sweet potato in neat rows to fill the tray.
  8. Cover the tray tightly with foil and place in the oven for 30 minutes.
  9. After this time, discard the foil and return the gratin to the oven for 25 minutes until the sweet potatoes are completely soft and beginning to char at the edges.
  10. Allow to cool for a couple of minutes before sprinkling over the remaining coriander.

YOU’LL NEED

1 knife
1 large bowl
1 chopping board
1 small mixing bowl
1 wooden spoon
1 gratin dish
Foil

This recipe was originally posted on the Whole Earth Foods website: https://www.wholeearthfoods.com/recipes/recipe/sweet-potato-crunchy-peanut-butter-gratin/

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