Sweet potato and peanut gratin...

You've probably heard (if not eaten, made your own) gratin or dauphinoise potatoes. But how about a vegan version of that traditional dish, and even better yet - how about using sweet potatoes instead of "normal" ones...? Do I have your attention?

Sweet potato and peanut gratin

This particular recipe comes from "Veg everyday" cookbook by Hugh Fearnley-Whittingstall from River Cottage. This particular book became my staple in the kitchen while cooking with vegetables, the very first "go to" book when I'm looking for an idea, inspiration or a recipe. 
It has never failed me and it opened my taste buds to whole new experience! Sweet potato and peanut gratin is a combo you might not think about straight away, but it works! It REALLY does! Creamy, soft and slightly sweet potatoes paired with crunchy and salty peanut butter, what's not to love?! 

Warning -> it's a very filling and rich dish, which will have you quickly addicted.

How to make it...
- about 1 kg sweet potatoes
- 2 tablespoons sunflower oil, plus a little more for greasing
- 1 red chilli, seeds removed, finely chopped, or 1 tsp dried chilli flakes
- 3 garlic cloves (or more if you're a fan), finely chopped
- 250 ml vegan double cream, or if you can't find it, plain soy yogurt will do
- sea salt and freshly ground black pepper
- 150 g crunchy, no-sugar-added peanut butter
- finely grated zest of 1 lime, plus about 2 teaspoons juice

Sweet potato and peanut gratin

Preheat the oven to 190 C and lightly oil a large gratin (oven proof) 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, chilli, garlic, cream and some salt and pepper. Arrange half of the sweet potato slices in the gratin dish, spreading them out with your hand – you do not have to layer them piece by piece, but try to ensure they are mostly lying flat in an even layer.
Beat the peanut butter with the remaining tablespoon of oil, cream (or yogurt), lime zest and juice. Spread most of this mixture in dollops over the sweet potato layered in the dish. Add the remaining sweet potato and spread it out evenly. Pour over any remaining cream.
Cover the dish with silver tin foil and bake for about 20 minutes, after that time 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 as it burns easily. Serve piping hot with a crisp, bitter salad to balance the gratin's richness.


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