My recipe for a winning recipe goes something like this: Simple + Impressive + Delicious = Winning. So whilst avocado on toast might be one of my most favourite things ever, it’s just not going to cut the mustard. And any recipe that reads like a scroll or a 5 year old’s Christmas wish list (i.e. TOO BLOODY LONG) is not going to be a winner either. But this here recipe deserves a medal. It’s become the standard favourite at my flat on nights we’ve decided to pretend like we’re grown ups and invite people over for dinner, and these said people are always impressed, always tell us it’s delicious, AND it’s super simple to make too!
Vegan version of Hugh Fernley Whittingstall’s (from his ‘Everyday Veg!’ cookbook) sweet potato and peanut gratin
About 1kg sweet potatoes
2 tablespoons rice bran oil, plus some for greasing
1 teaspoon chilli flakes
250ml coconut milk
150g crunchy peanut butter
grated zest of 1 lime, plus juice (whole lime)
Salt and pepper
Preheat oven to 190C
Peel the sweet potatoes. Roughly chop them, and pop them through a food processor to slice them up. Alternatively, you can just do it the old fashioned way and slice them as thinly as you can with a knife. Throw the slices in a bowl. Pour the coconut milk over the slices, and use your hands to make sure they’re all covered in the milk.
Grease a casserole/ceramic baking dish, and arrange half the milky potato slices along the bottom (you don’t have to be too fussy about how they look – just throw ’em down). Beat the peanut butter, oil, chilli flakes, lime zest and lime juice in a separate bowl. Spread this mixture in dollops over the sweet potato in the dish. Cover evenly with the remaining sweet potato slices. Pour any left over coconut milk from the bowl over the top. Season with salt and pepper.
Cover the dish with foil and pop in the oven for 20 mins. Remove foil, then bake for another 30 min (or until potato is completely tender).