Sweet Potato Gratin
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.