This recipe has been sat in my recipe folder for ages and we finally tried it a few nights ago. I originally found it on the Guardian recipe webpages but it is a Hugh Fearnley-Whittingstall creation. Here is the Guardian article.
When I first gave my Other Half this week’s meal plan he pulled a face about the idea of this. I did serve it with grilled chicken so it had a meat content which appeased him a little. As it happened he had three helpings so it couldn’t have been too bad! I enjoyed it but there would be a few tweaks and I’m not sure I’ll be having every week, it was a nice change though.
1kg sweet potato, peeled and sliced to about 3mm thick
2 tbsp sunflower oil
1 tsp dried chilli flakes
3 garlic cloves, finely chopped
250 ml double cream
150g crunchy peanut butter
1 lime, zest and juice
Preheat oven to Gas Mark 5.
Mix the sweet potato slices with 1 tbsp of the oil, salt and pepper, the chilli flakes, garlic and the double cream.
Beat the peanut butter with the lime juice, zest and the other tablespoon of oil.
Place half the potato slices in a gratin dish and then dollop the peanut butter mixture over the first half of the potatoes. Add the remaining sweet potato and pour over any remaining cream.
Cover with foil and place in oven for 20 minutes, then uncover and continue to bake for another 30 minutes. The top should be starting to brown.
We served this with grilled chicken, done on my new Hairy Bikers Ceramic Grill and it did work well, the serving suggestion from the original recipe is crisp, green salad.
The small person loved the chicken but was not so keen on the peanut butter element but then she’s not a PB fan anyway. I found it very filling but would have used more cream and possibly not bothered with the sunflower oil in the peanut butter, using more lime juice instead.