- 2 garlic cloves
- A large thumb of ginger
- 1 lime
- A large handful of coriander
- 40g peanut butter
- 400ml coconut milk
- 1½kg sweet potatoes
- 250g cherry tomatoes
- Sea salt
- Freshly ground pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate the ginger and garlic into a large bowl. Zest and juice in the lime. Finely chop the coriander stalks and half of the leaves. Add them to the bowl. Set the remaining leaves to one side.
- 2.
Add the peanut butter to the bowl. Shake the coconut milk tin and pour that in. Add a large pinch of salt and pepper and whisk together well.
- 3.
Scrub the sweet potatoes and slice them as thinly as you can – ½cm thick is ideal. Tumble them into a large casserole or baking dish.
- 4.
Pour over the coconut mix and gently turn the sweet potatoes over so each slice is coated. Scatter the whole cherry tomatoes over the top. Clamp on a lid or cover tightly with foil. Slide into the oven for 45 mins.
- 5.
Remove the dish from the oven after 45 mins. The sweet potato slices should be tender when pierced with a knife. Slide the dish back into the oven, uncovered, for 15 mins to crisp the top up slightly.
- 6.
Serve the sweet potato gratin on warm plates, topped with the remaining coriander leaves.
- Tip
Single servings
You can cook this recipe in 6 individual dishes if you prefer. You will need to cook the gratin for slightly less time. - Tip
Extra, extra
This gratin is satisfying all by itself but make it go further by serving and crisp and refreshing green salad on the side, dressed with a mixture of lime juice, sesame oil, chilli, Worcester sauce and a pinch of sugar. To make it extra hearty, cook up some brown basmati rice as well. - Tip
Saving some for later?
Spoon the gratin into tubs with lids. Store in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost completely overnight. Heat in a microwave till piping hot or place in an ovenproof dish, covered, and bake for approx 20 mins till piping hot.