Sweet Potato Gratin
Photography Manja Wachsmuth.
The rich orange flesh of the Beauregard kumara pairs beautifully with warm ginger and sweet spices.
Serves: 4–6
INGREDIENTS
1 kilogram orange kumara, peeled, cut into large chunks
small knob butter
⅓ cup sour cream
1 tablespoon grated fresh ginger
¼ teaspoon each ground cinnamon and nutmeg
sea salt and ground pepper
2 tablespoons cream
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 and mash until smooth. Season well then transfer to an ovenproof serving dish. Pour over the cream and place under the grill until lightly golden.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.