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 #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.