Sweet Potato & Peanut Gratin
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Prep: 20 mins
Cook: 55 mins
Sweet potato and peanut might sound like a bonkers pairing, but combined with flavour powerhouses like chilli, ginger and lime, the result is magical.
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781 kcal
(per portion)
Ingredients you'll need
  • 750g sweet potatoes
  • 200ml coconut milk
  • 23g Thai green curry paste
  • 40g peanut butter
  • A thumb of ginger
  • 1 garlic clove
  • 1 chilli
  • A handful of coriander
  • 1 lime
  • A 250g punnet of cherry tomatoes
  • 50g lamb's lettuce
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
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.

    Finely chop the chilli, flicking out the seeds for a milder heat. Peel and grate the ginger and garlic. Zest and juice the lime. Roughly chop the coriander stalks, saving the leaves for later.

  • 3.

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

  • 4.

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

  • 5.

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

  • 6.

    Whisk the remaining lime juice with 1 tbsp oil and some seasoning. Quarter the tomatoes. Toss the tomatoes and lamb's lettuce with the dressing. Serve with the sweet potato gratin, garnished with chopped coriander leaves.

  • 7.

  • Tip

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

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