I swear down this is my favourite dish ever. Combining two of my most favouritest things ever EVER.
Sweet potato and peanut butter.
THE TASTE IS LIKE NO OTHER. I swear.
If you are having a cosy night in and fancy something special (and you like peanut butter and sweet potato) then this is your answer.
Serve it up with a fresh leaf salad for a bit of a contrast to the rich creamy goodness of the dauphinoise.
The recipe comes from one of my mum’s favourite vegetarian cook books – River Cottage, Veg Every Day by Hugh Fearnly-Whittingstall (Buy here).
There are SO many yummy recipes in this book, a book which proves life without meat is by no means boring.
YOU WILL NEED:
– 1kg sweet potatoes
– 2 tablespoons sunflower/ olive oil
– 1 teaspoon of dried chilli flakes
– 3 garlic cloves
– 250ml double cream
– 150g crunchy peanut butter
– zest (outer green bit) of 1 lime + 2 teaspoons of juice
– bit of salt and pepper
HOW TO MAKE…
1. Preheat the oven to 180deg.
Peel and finely chop all 1kg of sweet potato.
(About this thin, maybe even slightly thinner if you can!)
3. In a large bowl mix the chilli, garlic, oil and cream in with the potatoes.
4. Arrange half of the potatoes in the oven proof dish as a base layer (try and lie them as flat as you can).
5. In a seperate bowl/jug mix together the lime juice, lime zest, oil, and peanut butter.
I use the Meridian peanut butter from Holland & Barrett which has no added sugars (not that that makes this dish much healthier 😉 )
5. Spoon the peanutty mixture evenly onto the bottom layer of potatoes.
6. Add the rest of the potatoes on the top and pour the left over cream in the bowl over the dish.
7. Cover the dish with a layer of foil and place in the oven for the first 25 minutes.
8. Remove the foil from the dish and place back in the oven for another 30 minutes.
I sliced my potatoes slightly thicker than Hugh recommends in his recipe and so mine needed a little longer in the oven. Just nick one off the top and check if its soft through. 🙂
As a main dish (like us) this will serve about 4 along with a leafy salad. Otherwise will serve a few more as a side (for you meat lovers).
I will never recommend something unless i ACTUALLY recommend it. And i genuinely recommend this cookbook.
I want to try and cook something different from it every week.