Charlie's Sweet Potato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 sweet potatoes3 cloves garlic, peeled and finely chopped5cm knob of ginger, peeled and grated1 red chilli, deseeded and finely chopped50g buttersaltA bunch of spring onions, thinly sliced250ml vegetable stock
Preheat oven to 180 degrees celsius.
Peel and slice the sweet potatoes thinly and place them into a large bowl.
Place the garlic, ginger and chilli in a small saucepan with the butter and a good pinch of salt. Melt the butter completely down and pour the mixture into the potatoes with the spring onion.
Take a 25 x 20cm baking or gratin dish and layer the potato mix up, seasoning lightly in between.
Pour over the vegetable stock and bake for around 40 minutes, then turn up the heat to 200 degrees for the last 15 mins and cook until golden on top and cooked through. When you take the gratin out, press down a little to make it more compact and then it it easy to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CHARLIEMORA.
Peel and slice the sweet potatoes thinly and place them into a large bowl.
Place the garlic, ginger and chilli in a small saucepan with the butter and a good pinch of salt. Melt the butter completely down and pour the mixture into the potatoes with the spring onion.
Take a 25 x 20cm baking or gratin dish and layer the potato mix up, seasoning lightly in between.
Pour over the vegetable stock and bake for around 40 minutes, then turn up the heat to 200 degrees for the last 15 mins and cook until golden on top and cooked through. When you take the gratin out, press down a little to make it more compact and then it it easy to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CHARLIEMORA.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 5.7 g
- Cholesterol: 13.4 mg
- Sodium: 58.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.1 g
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