If you like dairy-free food and Asian flavors, this is a great twist on a heavier, creamier potato gratin.
Sweet potato and peanut butter might sound like a bonkers pairing, but combined with the flavor powerhouses of chili, ginger and lime, the result is magical.
Serves 2, but easily can be augmented
3 sweet potatoes
8 fl oz of coconut milk
1 tbsp peanut butter
A stem of lemon grass
A thumb of ginger
1 tbsp olive oil
Sea salt and freshly ground pepper
Heat your oven to 350 F
Scrub 3 sweet potatoes, then slice as thinly as you can.
Place the slices in a medium sized baking dish.
Finely chop a chili. Peel a thumb of ginger with a teaspoon and roughly chop. Take 1 lemon grass stem and remove the tough outer leaves.
Zest the lime and juice half. Tip in 1 tbsp peanut butter, the lemon grass, chili, ginger, lime zest and the juice into a food processor.
Pour in 8 oz coconut milk. Blitz to combine all the ingredients.
Taste and season.
Pour the coconut sauce over the potato. Mix with your hands then flatten.
Cover the dish with foil and seal the edges tightly. Cook for 30 mins.
Remove the foil and cook for a further 20 mins till golden.
Check the sweet potatoes are cooked and soft by piercing with a knife. If still firm, place back in the oven and cook for a further 5-10 mins.