HFW Sweet potato and peanut gratin

Although they're not much grown in the UK, I do enjoy a sweet potato every now

and then. Spiked with a little chilli and garlic to cut their sweetness, they

make a delicious gratin. Here, I've added a seam of slightly salty, crunchy

peanut butter with a hint of lime, which brings a touch of satay-like flavour

to the whole thing, but leave this out if you prefer. Serves four.

About 1kg sweet potatoes

2 tbsp sunflower oil, plus a little more for greasing

1 red chilli, seeds removed, finely chopped, or 1 tsp dried chilli flakes

3 garlic cloves, finely chopped

250ml double cream

Sea salt and freshly ground black pepper

150g crunchy, no-sugar-added peanut butter

Finely grated zest of 1 lime, plus about 2 tsp juice

Heat the oven to 190C/375F/gas mark 5 and lightly oil a large gratin dish.

Peel the sweet potatoes and cut them into slices about as thick as a 10p piece.

In a large bowl, toss the sweet potato slices with a tablespoon of oil, the

chilli, garlic, cream and some salt and pepper. Arrange half the sweet potato

slices in the gratin dish, spreading them out with your fingertips you do not

have to layer them piece by piece, but try to ensure they are mostly lying

flat.

Beat the peanut butter with the remaining tablespoon of oil, the lime zest and

juice. Spread this mixture in dollops over the sweet potato in the dish. Add

the remaining sweet potato and spread out. Pour over any cream remaining in the

bowl.

Cover the dish with foil and bake for about 20 minutes, then remove the foil.

Bake for a further 30 minutes or so, until the sweet potato is completely

tender and the top is browned and crisp. For extra crispness, finish under the

grill for a couple of minutes, but watch carefully. Serve piping hot with a

crisp, bitter salad to balance the gratin's sweet richness.