Sweet Potato Gratin
Photography by 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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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.