Sweet Potato Gratin
The rich orange flesh of the Beauregard kumara pairs beautifully with warm ginger and sweet spices.
Serves 4–6
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #61
Sept. 8, 2015
ingredients
1 kilogram orange kumara, peeled, cut into large chunks
small ...
Method
Preheat the grill.
Cook the kumara in a saucepan of boiling salted water until tender. Drain then return to saucepan and place over a low heat to drive off excess moisture.
Add the butter, sour cream, ginger, cinnamon and nutmeg ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$34.95
Subscribe
