This recipe from the Plenty More cookbook is based on a dish from Danielle Postma, a South African chef who worked with Ottolenghi in the UK.
A couple of years ago, when we stayed a couple of days on an ostrich farm near Swellendam, South Africa, we had the option to do a braai on the patio of our cottages. Yes, please! Our hosts provided the meat (boerewors and ostrich steak of course) and we had to grill the meat on the wood fire BBQ. They also provided a salad and a huge baking tray full of spiced orange-colored mash that was really sweet.
The next day they looked a bit puzzled when we thanked them for the nice and hearty dessert. Well, it turned out that they hadn’t provided one. It was spiced sweet potato and pumpkin bake tray that was finished with syrup, so understandably we had interpreted that as a dessert rather than a side dish. You can imagine that surprise for the kids when we told them that they had seconds of sweet potato and pumpkin 😉
This recollection came to mind when I saw the sweet potato recipe in the Plenty More cookbook. However, this is actually more like an alternative for the classic potato gratin. And it turned out to be a very nice and super simple side dish: the slight sweetness of the potato works very well with the sage and garlicky cream. The amount of cream is exactly right to seep into the sweet potato yet leave a little bit of reduced sauce at the bottom of the oven dish to spoon over when serving.
In this respect it should be noted that I used “regular” sweet potatoes, those with a light tan skin and a slightly yellow interior. Its flesh is creamy, but firm enough to be used for a gratin like this. The more common sweet potatoes in the stores have orange flesh, and have a reddish-brownish-orangish skin. Also sometimes referred to as “yams” although not of the same botanical family, these ones are quite a bit sweeter and contain more water. Therefore, they are better suited to be used in a mash, so I think it’s better to opt for the regular sweet potatoes for this gratin dish as you don’t want it overly sweet.
- about 1.5kg / 3 pounds of sweet potatoes (washed, but not peeled)
- 5 tbsp roughly chopped sage, plus extra to garnish
- 6 garlic cloves, crushed
- 1 tbsp olive oil
- 1 tbsp coarse sea salt
- ½ tsp freshly ground black pepper
- 250ml/ 1 cup whipping cream
- Pre-heat the oven to 200C/390F
- Cut the sweet potatoes into 0.5 cm / 1/5 inch slices and in a large bowl, mix them together with the oil, chopped sage, crushed garlic, salt and pepper.
- Arrange the slices of sweet potato and stand them up tightly in a deep, medium-sized ovenproof dish.
- Scrape any remaining bits of garlic and sage from the bowl and put them over the potatoes.
- Cover the oven dish with aluminium foil, place in the oven and roast for 45 minutes. Remove the aluminium foil and pour the cream evenly over the potatoes,
- Roast, uncovered, for a further 25 minutes until the cream has thickened and the sweet potatoes are completely soft.
- Remove from the oven, garnish with the extra chopped sage and serve immediately.
The recipe is accurate, easy to follow and serves 4 persons as a side dish. Only some minor tweaks from my side. I added 1 tbsp of olive oil to the bowl of sweet potato slices to have the sage and garlic coat them a bit better. I also toned down on the salt part in step 2, as I thought that 2 tablespoons was a bit much to start with. You always have the possibility to season afterwards.
Verdict: 8/10: Likely to be made again this winter!