Sweet potato and peanut gratin from River Cottage Veg: 200 Inspired Vegetable Recipes (page 63) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on December 07, 2016

    I really liked this dish. The sliced sweet potatoes are spiked with chilli and garlic, and layered with peanut butter/lime juice. I made a couple of changes in that I didn't use the cream, instead made a thin white sauce, and I used a bottled chilli sauce for the chillies. The resulting dish is very tasty. It's quite rich, and if made with the cream would be even more so. I will probably increase the chilli level a bit next time. Very easy to make.

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