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.
