1kg sweet potatoes, scrubbed and sliced thinly – the thickness of a 10p
2 tbsp olive oil
3 garlic cloves finely chopped
1 red chilli finely chopped
250ml double cream
150g crunchy peanut butter
Zest and juice of one lime
salt and black pepper
Heat the oven to 170C (fan) and lightly oil a gratin dish.
In a 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
Beat the peanut butter with the remaining 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 remaining cream.
Cover with foil and bake for about 20 minutes, then remove the foil. Bake for a further 30 minutes, until the sweet potato is completely soft and the top is browned.
This is best enjoyed straight from the oven. We love a freshly dressed green salad on the side. A slightly spicy ginger and chilli dressing works well. Other nut butters work well in this too. For some added zing stir 2 teaspoons of minced ginger into the peanut mixture. You can make this dish vegan by using coconut milk in place of the cream.