The crunchy texture of the peanut butter combined with the softened sweet potatoes, slightly enhanced by the bitterness of the lime and by the chilli pepper ends up in a marvelous mouth-watering dish.
New culinary challenge for me today since I take part in the Foodista Challenge organized by Goulucieusement. She set up some rules which I found were fun: we all had to create a recipe from the US, and the color had to be orange.
Everyone is totally obsessed with pumpkin lately, so I decided to go another way instead and chose sweet potatoes for my recipe. Great orange color, great taste as well! And suddenly the magical happened and the recipe ended up in an amazing sweet potato and peanut butter gratin, a great vegetarian option that we should definitely all think about. Try it once, then I’m pretty sure you will be asked for making the recipe again and again!
- 2,2 lbs (1 kg) sweet potato, peeled and sliced into 0,5 inch thick
- 3 Tablespoons (45g) sunflower oil (+1/2 Tablespoon for the form)
- 1 small chilli pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 1 cup (240ml) whipped cream
- Sea salt & freshly ground pepper
- ½ cup + 1 Tablespoon (135g) crunchy peanut butter
- 1 lime, finely grated + 2 Tablespoons fresh juice
- Preheat the oven to 370°F (190)C) and grease a gratin pan. Blend the sweet potatoes in a large bowl and with 2 Tablespoons of oil, chilli, garlic, cream and season with salt and pepper.
- In a medium-sized bowl, blend the crunchy peanut butter with the remaining oil, lime zest and juice.
- Add half the sweet potato in a layer in the dish, then sprinkle the peanut butter mixture on top. Cover with the second half of sweet potatoes and pour the remaining cream from the dish.
- Cover the gratin pan with foil and bake in the oven for about 20 minutes, then remove foil. Bake again for 30 minutes more until the sweet potatoes are soft and the surface slightly browned and crisped. For extra crispness, you can finish under the grill for a few minutes, but keep a close eye so it doesn't burn. Serve with a salad to balance the sweetness of the gratin.