Use a mandolin or a really sharp knife and excellent knife skills to slice the sweet potato into 1/2 cm rounds.
Mix the sweet potato in a large bowl with the coriander stalks, red chillies and season well with salt & pepper.
Roughly chop the coriander leaves and set half aside for later.
In a small mixing bowl, combine the reserved coriander with the crème fraîche and peanut butter.
Stir the crème fraîche mixture through the sweet potatoes until evenly combined.
Lightly grease a 20 x 30cm gratin dish or deep roasting tray with oil and arrange the slices of sweet potato in neat rows to fill the tray.
Cover the tray tightly with foil and place in the oven for 30 minutes.
After this time, discard the foil and return the gratin to the oven for 25 minutes until the sweet potatoes are completely soft and beginning to char at the edges.
Allow to cool for a couple of minutes before sprinkling over the remaining coriander.
You’ll need
1 knife
1 large bowl
1 chopping board
1 small mixing bowl
1 wooden spoon
1 gratin dish
Foil
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