- 6 medium-sized sweet potatoes
- 2tbsp sunflower oil
- 250ml whipping cream
- 1 red chilli, finely chopped
- 6 garlic cloves, finely chopped
- 1tsp sea salt
- 4tbsp peanut butter
Preheat the oven to 200C/400F/ Gas 6. Wash the sweet potatoes but don’t peel them. Using the mandolin, slice them into 5mm discs and place in a bowl.
Toss the sweet potato slices with 1 tablespoon of the oil, the cream, chilli, garlic and salt.
Layer half the potato slices in a deep, medium-sized ovenproof dish, making sure they are flat.
Whisk the peanut butter with the remaining oil and a couple of teaspoons of water. Spread this over the layer of sweet potato, using a spatula to ensure it covers as much of the surface as possible. Add the rest of the sweet potato on top, covering with any remaining cream.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 35 minutes. Place under a hot grill for 5 minutes to get the top crispy.
Recipe credit: Recipes ans photographs taken from Pip And Nut : The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence