Sweet Potato Gratin
It is a perfect party food- simple, spectacular and delicious.
- 6 medium sweet potatoes (about 1.5kg in total)
- Sage Leaves- finely chopped- 6 tablespoons
- Garlic cloves- 6- grated or sliced.
- Black pepper powder- 1.2 tap
- Cream- 250 ml
- Salt- to taste
Level of difficulty Average
Preparation time 10mins
Cooking time 65mins
Cost Average budget
Preheat the oven to 200C
Wash the sweet potatoes. I like to leave the skin on, not just for the vitamin retention, but also for the superb colour contrast that you achieve with it. The dark pink skin contrasts so beautifully with the coral inside. Slice thinly, about 1/2 cm thick.
Wash and chop the sage into long slivers.
Sprinkle the sage, garlic, salt and pepper over the sweet potato slices and stack them up in a roasting tray. Ensure to stack them upright – quite tightly together, because as they cook , they will shrink and fall flat and then will not look as pretty. Stack them up in parallel lines.
Sprinkle the leftover garlic and sage over the potatoes.
Throw any remaining bits of garlic or sage from the bowl over the potatoes.
Cover the dish with foil, and bake in the preheated oven for 45 minutes.
After this, pour the cream evenly over the potatoes, making sure you cover every nook and corner. Roast, again, but this time uncovered- for a further 25 minutes.
Poke the potatoes to ensure that they are cooked through and extremely soft by now. The cream, too would have thickened.
Serve piping hot as starters or as mains with some fresh baguettes.
If feeding children, cut the sage very fine.
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