Sweet Potato & Peanut Gratin Recipe | Abel & Cole
Sweet Potato & Peanut Gratin
Clock Image
Prep: 20 mins
Cook: 55 mins
Sweet potato and peanut might sound like a bonkers pairing. Combined with the flavour powerhouses chilli, ginger and lime, the result is magical.
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670 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 3 sweet potatoes
  • A 200ml tin of coconut milk
  • A 23g sachet of Thai red curry paste
  • A 35g bag of peanuts
  • A thumb of ginger
  • 1 garlic clove
  • 1 chilli
  • A handful of coriander
  • 1 lime
  • A 250g punnet of cherry tomatoes
  • 2 large handfuls of lamb's lettuce
From your kitchen
  • Sea salt & freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Baking dish
  • Frying pan
  • Food processor (optional)
  • Foil
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub and slice the sweet potatoes as thinly as possible. Lay the slices in a medium sized baking dish.

  • 2.

    Heat a frying pan over a medium heat and tip in the peanuts. Toast for 3-4 mins till golden. Take care not to let them burn. Tip onto a chopping board and roughly chop.

  • 3.

    Finely chop the chilli, flicking out the seeds for a milder heat. Peel the ginger by scraping it with a teaspoon and roughly chop. Peel and roughly chop the garlic. Zest and juice the lime. Roughly chop the coriander stalks, saving the leaves for later.

  • 4.

    Tip the peanuts, chilli, ginger, garlic, coriander stalks, lime zest and half the juice into a food processor. Squeeze in the curry paste and pour in the coconut milk. Blitz to combine. Taste and season.

  • 5.

    Pour the fragrant coconutty sauce over the sweet potato. Tumble together with your hands, then spread out. Dot the tomatoes over the top.

  • 6.

    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 by piercing with a knife. If still firm, return to the oven and cook for another 5-10 mins.

  • 7.

    Whisk the remaining lime juice with 1 tbsp oil and some seasoning. Pour over the lamb’s lettuce and toss together. Serve with the sweet potato gratin, garnished with the coriander leaves.

  • Tip

    No processor?
    Simply finely chop the chilli and peanuts. Finely grate the ginger. Whisk together in a bowl with the coconut milk, curry paste, coriander stalks, garlic, lime zest and juice.