Recipe from Code Noir by Lelani Lewis
This recipe was conceived on a whim, I must confess. On Sundays, I yearn for comfort food, for dishes that have spent a long time simmering on the stove or baking in the oven—a tradition I inherited from home. My favorites are roast leg of lamb or braised oxtail. Usually, I pair these with roasted potatoes or rice and peas, but sometimes I crave something different. That’s how this oven gratin came about. The sweet potatoes caramelize beautifully and become delightfully chewy, with the ginger adding a welcome kick. Don’t just walk to cook this one, RUN!
2 large or 3 medium sweet potatoes (850 grams)
1 ¼ cups (300 ml) of (coconut) cream (or high-fat coconut milk)
1 ½ tablespoons of ginger, peeled
2 cloves of garlic
5 sprigs of thyme, stripped of leaves
2 bay leaves
½ teaspoon of chili flakes
1 vegetable bouillon cube
Preheat the oven to 355°F (175°C).
Peel the sweet potatoes. Set the mandoline slicer to a fine setting and cut the potatoes into very thin slices. Arrange the slices upright in rows in a baking dish.
Pour the cream into a small saucepan and place it over low heat. Grate the ginger and garlic and add them to the cream, along with the thyme leaves, bay leaves, and chili flakes. Crumble the bouillon cube over the cream. Allow the cream to gently simmer for about 10 minutes. Season generously with black pepper and a little salt. Pour the cream over the sweet potatoes and cover the dish with aluminum foil.
Bake in the oven for approximately 40 minutes. Remove the foil and return the potatoes to the oven for another 10 to 15 minutes.
Bake in the oven for approximately 40 minutes. Remove the foil and return the potatoes to the oven for another 10 to 15 minutes.
Excerpt
Caramelized sweet potatoes become delightfully chewy, with ginger adding a welcoming kick in, this nod to Sunday suppers from Code Noir.
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