Sweet potato, ginger and coconut gratin

This is a massive family favourite. We might eat it as a main course one day with a green salad, and then often have the leftovers as a side veg the next day, delicious alongside chicken or fish.


For 4-6

  • 1.5kg (4-5) small to medium sweet potatoes
  • 100g piece of fresh root ginger
  • 1 red chilli, deseeded
  • 3 garlic cloves, crushed
  • 400ml tin of coconut milk
  • Grated zest and juice of 2 limes
  • 2 heaped tablespoons clear honey or maple syrup (optional)
  • Sea salt and black pepper

Preheat the oven to 180°C/gas mark 4.

Peel the sweet potatoes and cut into thin slices. Put in a large bowl. Peel the ginger with a teaspoon. Finely chop it, with the chilli and garlic – I do this in a food processor. Add the coconut milk, lime zest and juice, honey or maple syrup (if using) and blitz briefly. 

Pour over and mix with the sweet potatoes – your hands are best for this. Season with salt and pepper.

Transfer the mixture to a large round casserole or 21 x 28cm baking dish. Cover with a lid or foil and bake for 1 hour until the potatoes are tender.

Uncover and bake for an additional 15-20 minutes until the top is browned.

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