Coconut and Sweet Potato Bake

Well. Anyone who knows me knows that I am a HUGE fan of the sweet potato. I basically find a new favourite ingredient every few months, and am always looking for ways to use it. Sweet potato has been a favourite of mine for ages now, and is definitely a cupboard staple.

So, we’ve had sweet potato soup, sweet potato mash, sweet potato curry, and sweet potato fries. All absolutely delicious, easy peasy, and I make them all the time.

So, I’ve always been a fan of a dauphinoise, and this recipe is a truly scrumptious version, using sweet potato and coconut instead of the more traditional regular potatoes and cream. But the idea behind it is the same: thin layers of potato, smothered in creamy-ness and baked in the oven. 

This truly goes deliciously with your Sunday roast, with the coconut and cayenne providing a sweet kick of flavour.

Ingredients

• 3-4 medium sized sweet potatoes, peeled and sliced into the thickness of a £1 coin
• 250ml coconut cream
• 1 garlic clove, finely chopped
• ½ finely sliced leek
• 1.5 tsp cayenne pepper
• Salt and pepper to taste

Method

Slice the sweet potato as described above.

Mix all the other ingredients together, and reserve 2tbsp.  Then stir through the slices of potatoes, making sure that the coconut cream gets around and between all the layers. Layer the potatoes in a large baking dish, making one layer at a time. I got about 4 layers in mine. Spread the reserved coconut mixture over the top layer.

Bake for 35-40 minutes, until the potatoes are soft when tested with a knife.

Let sit in the dish for a minute or  two, then serve with your main meal. I did mine with a roast chicken, but it would go deliciously with pork or beef steak as well.

Yes, there are three potatoes in the photo, SHUT UP!

Chow down.