Next up to tackle in the box this week was sweet potatoes The kids love sweet potatoes just because, as in the name, they are so sweet. I often make them Sweet Potato Chips but I wanted to find something new. This gratin turned out to be really delicious. If it is a dish for the whole family, I always like to add something to try and counteract the sweetness and would naturally reach for the chilli but I restrained myself here for the kids’ sake and just added some super savoury rosemary and a hint of smokiness with the paprika. I served it up with some sausages for dinner and let’s just say – there was none left!
Sweet Potato Gratin
1 kilo sweet potatoes (about 3-4) peeled and sliced into ¼ cms slices
500mls double cream
5 sprigs of rosemary, stripped from stems and very finely chopped
2 cloves garlic
Sea salt and freshly ground black pepper
50g parmesan cheese
Add the cream, rosemary and garlic to a heavy bottomed saucepan and gently simmer for half an hour or so, whilst you prepare the sweet potatoes. A mandolin in good for slicing the sweet potatoes but mind your fingers. Layer the slices into a gratin dish. Pre-heat the oven to 170 C. Remove the cream from the heat and mash in the now soft garlic cloves. Season well with plenty of salt, freshly ground black pepper and smoked paprika, to taste. Pour over the sweet potatoes and cove with tin foil. Bake in the oven for about 30 minutes until a knife easily inserts into the middle. Sprinkle over the Parmesan cheese and return to the oven to brown.