Photo by: Richard Learoyd

Danielle’s sweet potato gratin

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6 medium sweet potatoes (about 1.5kg in total)
5 tbsp roughly chopped sage, plus extra to garnish
6 garlic cloves, crushed
2 tbsp coarse sea salt
½ tsp freshly ground black pepper
250ml whipping cream

This comforting dish was created by Danielle Postma, who is now back home in South Africa running her own blossoming food business, Moema’s. We would have loved to take some credit for Danielle’s success but she actually had it all before coming to Ottolenghi. Danielle’s big personality and warmth make everybody fall in love with her in an instant. She has a natural gift for presentation and, like herself, her food constantly smiles. This dish is simple but effective, due to the way the potatoes are arranged in the baking dish. You can prepare everything a day in advance and have it ready in the fridge to just pop in the oven. The sage can be replaced with thyme, or you could use both. Make sure you choose orange-fleshed sweet potatoes (as opposed to the paler variety).

Serves 4-6

(p 68, The Ottolenghi cookbook)

Method

The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |
£25.00

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