Recipe from Ottolenghi by Yotam Ottolenghi
Serves 4 to 6
I love dinners that I can cook most of the meal in the oven. Unlike stove top cooking, you don't have to hover over it as much. As long as you have the oven going, why not cook the gratin and a pork roast or roast chicken in there.
3 lbs Sweet Potatoes
2-3 TB Roughly chopped Sage - or try the fresh Rosemary from this week's share instead
6 Garlic cloves, crushed
2 tsp coarse Sea Salt
1/2 tsp freshly ground Black Pepper
1 cup Whipping Cream
Preheat oven to 400 F. Wash the sweet potatoes but do not peel them, and cut them into discs about 2" thick. In a bowl, mix together the sweet potatoes, sage or rosemary, garlic, salt and pepper. Arrange the slices of sweet potato in a deep, medium-sized ovenproof dish by taking tight packs of them and standing them up next to each other. They should fit together quite tightly, so you get parallel lines of sweet potato slices (skins showing) along the length or width of the dish. Throw any remaining bits of garlic or sage from the bowl over the potatoes. Cover the dish with foil, place in the oven and roast for 45 minutes. Remove the foil and pour the cream evenly over the potatoes, Roast, uncovered, for a further 25 minutes. The cream should have thickened by now. Stick a sharp knife in different places in the dish to make sure the potatoes are cooked. They should be totally soft. Serve immediately, garnished with more sage or rosemary, or leave to cool down.