Are you starting to gather some sweet potato recipes to grace your holiday tables?
Well I’ll be the first to admit that I love that old marshmallowy standard. But this is a sweet potato casserole that will definitely wow your guests. The flavors are so unique, but they work together beautifully. And within this luscious cream gratin, you will definitely taste hints of tart lime, savory peanuts and the heat of chiles. All of these flavors work well to cut the richness of the cream and the natural sweetness of these beautiful potatoes.
This is a great side dish for any meal all season long. Make it as spicy as you’d like by adjusting the amount of chile pepper and garlic that you use.
Rich and creamy, with bright flavors, these potatoes can really stand on their own. But a big plate of these pretty potatoes makes for a perfect meatless meal for me!
So save those marshmallows for your cocoa and give these sweet and spicy potatoes a chance!
“A vision is not just a picture of what could be; it is an appeal to our better selves, a call to become something more.” Rosabeth Moss Kanter – Harvard Professor
- 3 lbs of sweet potatoes (about 4 large potatoes)
- ¾ cup of heavy cream
- ½ cup of chunky peanut butter
- 2 Tablespoons of olive oil
- 4 cloves of garlic, minced
- zest and juice of 1 small lime
- ½ teaspoon of red pepper flakes
- salt and pepper
- Preheat your oven to 375 degrees F and spray a large gratin dish with cooking spray.
- Peel and slice your sweet potatoes to about ⅛ of an inch.
- Place the potatoes in a bowl and drizzle them with the 2 Tablespoons of oil.
- Add a couple of pinches of salt and a few grinds of freshly cracked pepper.
- Work them with your hands to get all the potatoes covered with oil.
- In a separate bowl, whisk the garlic, peanut butter, lime juice and lime zest.
- Add the cream and whisk until combined.
- Add the red pepper flakes and whisk to combine.
- Place a layer of sweet potatoes on the bottom of the gratin dish, overlapping slightly.
- Drizzle about ¼ cup of the cream over the potatoes.
- Repeat with another layer of potatoes and ¼ cup of cream.
- Place a final layer of potatoes on the top of the gratin and pour all the remaining cream over the top.
- Place the gratin on a baking dish and cover with foil.
- Bake for 20 minutes.
- Remove the foil and continue baking another 30 minutes until the potatoes are tender.
- Place the gratin under a broiler for a minute or two to brown the top.
- Remove from the oven.
- Serve immediately.
If you ate today, thank a farmer!