• Sweet Potato And Peanut Gratin

    From Ben Collver@1:124/5016 to All on Tue Jun 18 14:49:07 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hfw Sweet Potato And Peanut Gratin
    Categories: Sweet, Potatoes
    Yield: 4 Servings

    1 kg Sweet potatoes
    2 tb Sunflower oil; plus a little
    -more for greasing
    1 Red chilli; seeds removed,
    -finely chopped -OR-
    1 ts Dried chilli flakes
    3 cl Garlic; finely chopped
    250 ml Double cream
    Sea salt and freshly ground
    -black pepper
    150 g Crunchy; no-sugar-added
    -peanut butter
    1 Lime; zest of, finely
    -grated, plus:
    2 ts Lime juice

    Although they're not much grown in the UK, I do enjoy a sweet potato
    every now and then. Spiked with a little chilli and garlic to cut
    their sweetness, they make a delicious gratin. Here, I've added a
    seam of slightly salty, crunchy peanut butter with a hint of lime,
    which brings a touch of satay-like flavour to the whole thing, but
    leave this out if you prefer.

    Heat the oven to 190°C/375°F/gas mark 5 and lightly oil a large
    gratin dish. Peel the sweet potatoes and cut them into slices about 2
    mm thick.

    In a large bowl, toss the sweet potato slices with 1 tb of oil, the
    chilli, garlic, cream, and some salt and pepper. Arrange half the
    sweet potato slices in the gratin dish, spreading them out with your
    fingertips you do not have to layer them piece by piece, but try to
    ensure they are mostly lying flat.

    Beat the peanut butter with the remaining 1 tb of 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 cream remaining in the bowl.

    Cover the dish with foil and bake for about 20 minutes, then 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. Serve piping hot with a crisp, bitter salad to balance the
    gratin's sweet richness.

    Recipe FROM: <gemini://gmi.noulin.net/cooking/46.gmi>

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