I can't believe that it's already Sunday evening! The weekends are way too short, in particular since I started studying as well. I was supposed to go to a friend's birthday party yesterday, but I was completely knackered after uni and decided to take a nap before going out. Guess I forgot to set an alarm, as woke up really late at night and figured it was quite pointless to go out then. Quite a failure of an evening....
Today I was going to study, but ended up going for coffee with friends instead and then went home to cook. One of the things I've cooked to today is this lovely sweet potato and peanut gratin, which is from a slightly modified recipe in the River Cottage Veg Everyday cook book. The addition of peanut butter, lime and chili gives the gratin a lovely satay-like flavour. I served this with a crunchy Asian flavoured coleslaw (recipe to come soon), a nice contrast to the soft gratin.
Sweet potato and peanut gratin (serves 4)
1 kg sweet potatoes, thinly sliced
200 g chunky sugar-free peanut butter
2.5 dl milk (I used almond milk)
2 tbsp neutral oil
3 red chillies, finely chopped
4 garlic cloves, finely chopped
1 lime, zest and juice
1 pinch sea salt
Preheat the oven to 190C and lightly oil a large oven dish.
In a large bowl, toss the sliced sweet potatoes with the oil, chili, garlic, lime zest and salt
Stir milk, peanut butter, and lime juice together
Add half of the sweet potatoes to the dish. Pour over half of the milk and peanut butter mixture
Add the rest of the sweet potatoes, then pour over remaining liquid
Cover the dish with foil and bake for about 15 min. Remove the foil and bake for another 15-20 min until the top starts to brown and crisp