Nutty sweet potato gratin
A delicious and healthy plant-based veggie side dish for meat or chicken.
Preparation time: 20 minutes
Cooking time: 35 minutes
4 (600g) small sweet potatoes
125ml (½ cup) ButtaNutt Cinnamon Macadamia nut spread
15ml (1 tbsp) coconut oil
15ml (1 tbsp) maple syrup or agave syrup
5ml (1 tsp) smoked paprika
½ tsp (2.5ml) smoked chilli flakes
pinch salt and pepper
Pre heat the oven to 180°C and grease a medium sized baking dish with non stick cooking spray. Using a mandolin, thinly slice the sweet potatoes, with their skins on, into paper-thin rounds of about 1mm thick.
Combine the remaining ingredients in a small saucepan over medium heat and cook until the mixture is smooth and melted, 1 minute. Season it lightly. Allow the mixture to cool for 5-10 minutes. Dip each sweet potato slice into the melted mixture and arrange it in even layers into the serving dish. Pour any of the remaining nut mixture on top and bake until tender, 25-30 minutes.
TIP: If a less sweet dish is preferred, simply replace the sweet potatoes with regular potatoes instead and leave out the maple or agave syrup.