Wednesday, November 29, 2006

Sweet Potato Gratin

I made this recipe per a suggestion in the comments for thanksgiving - and it was absolutely lovely. I made way too little - half the original recipe - so I will gladly make more next time. And yes, there will be a next time for this. The garlic and chili are perfect matches for the sweetness of the dish.

Sweet Potato Gratin

500 g sweet potatoes
1 tbsp olive oil
2-3 cloves of garlic
1-2 tsp dried chili flakes
100 ml cream (35-40% fat)
2 tbsp milk
salt, pepper

Peel and slice the sweet potatoes. Crush the garlic. Mix everything in a bowl, and transfer to an oven-proof dish. Bake at 175°C for about 30 minutes, or until the sweet potatoes are soft, and the dish is slightly browned and crunchy on top.

Recipe in Swedish:


Anonymous said...

When I first read sweet potato gratin I thought..hmmmm I don't know about that...but after reading your post it sounds good...I bet the chili does cut the sweetness, I may have to try it out sometime.

Lan said...

I'm glad you liked and chose my suggestion of Hugh Fearnley-Whittingstall's recipe. I'd only made it just the week before, so it was fresh in my mind when you asked for a SP recipe.

I also really liked it and will make it again.

Jeanne said...

Oh yes please! I love sweet potato and this sounds like a marvellous combination of flavours. Usually I just cut mine in wedges and give them a long, slow roast with olive oil, with a good sprinkle of fleur de sel afterwards. Seriously yum.

Anonymous said...

I make a caribbean sweet potato dish similar to this using Habenaro sauce, apple & carrot.
Big favorite with the in-laws... I think sweet potatoes take to chili-heat real well.