Peanut Butter, Sweet Potato & Coconut Gratin

Total: 1 hr 20 mins

A crispy golden gratin made with tender slices of summer spud and sweet potato, topped with bursting cherry tomatoes and grilled in a creamy coconut, ginger and peanut butter sauce, served with fresh coriander leaves.

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374 kcal
(per portion)

Ingredients you'll need

2 garlic cloves
A thumb of ginger
1 lime
A handful of coriander
40g peanut butter
400ml coconut milk
750g sweet potatoes
750g potatoes
250g cherry tomatoes

From your kitchen

Sea salt
Freshly ground pepper

You'll need

Large casserole or baking dish

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate the ginger and garlic into a large mixing bowl. Zest and juice in the lime. Finely chop the coriander stalks and add them to the bowl. Set the leaves to one side.
2.
Add the peanut butter to the bowl. Give the tin of coconut milk a shake then pour the contents into the bowl. Add a large pinch of salt and pepper and whisk everything together.
3.
Scrub the sweet potatoes and potatoes and slice them both as thinly as you can – ½cm thick is ideal. Add the slices to a large casserole or baking dish.
4.
Pour over the peanut butter and coconut mixture and gently turn the potato slices over to coat them. Scatter the whole cherry tomatoes over the top. Cover with a lid or scrunch on a sheet of foil. Slide the dish into the oven for 45 mins.
5.
After 45 mins, take the dish out of the oven . The potato slices should be tender when pierced with a knife. Slide the dish back into the oven, uncovered, for 15 mins to crisp up the top.
6.
Serve the gratin on warm plates, topped with the 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.

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