There is a lot more to this recipe as the name tells you. A lot more components make it a wonderful smelling and great tasting dish on its own or a side to many chicken or pork dishes. It takes the regular potato gratin to an other dimension.
I wanted to buy a purple sweet potato, but at my local supermarket they sell the different kinds all from one huge basket and now I know to look closer when I buy some. The orange ones are lighter in colour and the purple ones darker. O K, I took a darker one out of the basket and was looking forward to some purple delight.
Today I took a veggie peeler and voila! That thing was white!
recipe for 2:
750 g sweet potato (any kind will do)
3 tbsp olive oil
4 tbsp butter
salt and pepper
2 tsp maple syrup
2 tbsp creme fraiche
200 ml coconut
1 tbsp Sriracha
1 tsp Agave syrup
2 tbsp fresh herbs (parsley chives or else )
Peel the sweet potato and use a mandoline if you have one to make 2 mm slices. They should all be the same thickness so they will cook the same time.
Preheat the oven 190 C
Use an ovenproof dish, best one with a loose bottom
In a small pan melt butter with olive oil and maple syrup and brush the baking dish with it.
A little salt on the bottom.
Set a layer of potato slices around the dish and give it a brush with the liquid, go on until the slices are gone and so is the butter mix, season with salt and peppeer.
Put into the oven for 75 min, check after 60 if you have to cover the dish.
Make the sauce
heat up coconut milk with creme fraiche, add Sriracha and Agave Syrup and chop the herbs.
When the dish comes out of the oven, pour 1/3 of the sauce over the gratin and let it sit for 10 minutes. Get it out of the dish and serve it with sauce to the side.