I’ve got to admit.. I’m a little obsessed with this dish. The rack of lamb is incredible and you can find the recipe here – but equally as good is the amazing accompaniment – the sweet potato gratin. Sweet potato is an amazing super food packed full of vitamin A, vitamin C, calcium & potassium and this way of cooking it is so darn easy (especially if you accidentally-on-purpose keep missing a step like I do) and will be the most delicious sweet potato you’ve ever eaten!!
Serves 4 to 6
INGREDIENTS
6 medium sweet potatoes (about 3.25 lb / 1.5 kg in total)
5 tbsp coarsely chopped sage, plus extra for garnish
6 cloves garlic, crushed
2 tsp coarse sea salt
1/2 tsp freshly ground black pepper
1 cup (250 mL) heavy cream
DIRECTIONS
Preheat the oven to 400F/200C. Wash the sweet potatoes (do not peel them) & cut them into disks 1/4 inch / 5 mm thick. A mandoline is best for this job but you could use a sharp knife.
In a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper.
Arrange the slices of sweet potato in a deep, medium-size ovenproof dish by taking tight packs of them and standing them up next to one another. They should fit together quite tightly so you get parallel lines of sweet potato slices (skins showing) along the length or width of the dish. Throw any remaining bits of garlic or sage from the bowl over the potatoes. Cover the dish with aluminium foil, place in the oven, and roast for 45 minutes. Remove the aluminium foil and pour the cream evenly over the potatoes. Roast, uncovered, for a further 25 minutes. Stick a sharp knife in different places in the dish to make sure the potatoes are cooked. They should be totally soft. {I am always lazy and usually add the cream before assembling in the baking dish. I do, however, use the aluminium foil over the top for the first 45 minutes, and without for the subsequent 25 minutes. I also like to slice them thinner (2-3 mm) because I think it looks daintier and is much easier to do with my mandoline!}
Serve immediately, garnished with sage, or leave to cool down. In any case, bringing the potatoes to the table in the baking dish, after scraping the outside clean, will make a strong impact.
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So good! As an accompaniment, we find this serves more than 6 people – but don’t worry – left overs the next day are divine!! xx
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