Sweet Potato Mustard Gratin
Serves: 4
Cost Cutting Eco Friendly Freezes Well
Borough Market’s Ted’s Veg has created an indulgent side dish using sweet potato, lemony Sumac, Colman’s English Mustard and chilli that is unique and satisfying; sure to impress your Sunday guests.
Ingredients:
500ml single cream 3 tbsp olive oil 1 tbsp Colman’s English Mustard 1 tsp chilli flakes 1 tbsp Sumac 3 medium sweet potatoes, peeled, thinly sliced Salt and freshly ground black peppermethod:
- Preheat oven to 180°C/350F/Gas Mark. Mix together cream, 2 tbsp of olive oil, Colman’s English Mustard, chilli flakes and Sumac.
- In a medium-sized casserole dish arrange the sweet potatoes in an even layer, one slice thick. Pour over three tbsp of the cream mixture and season with salt and freshly ground black pepper. Repeat the layers until all the cream mixture and sweet potatoes have been used, finishing with a layer of sweet potato.
- Drizzle the top layer of potatoes with a tablespoon of olive oil. Cover with tin foil and bake for half an hour. Continue baking without the cover for 15 minutes or until the potatoes are tender and the top is browned.
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