A nice warmer for the recently wet and brisk weather. Sweet potatoes are great when baked, while I was in Korea they sold them whole and boiled as a snack from connivence stores and street stalls.
This is a great dish to accompany a meal or to have on it’s own. It is also pretty simple to make!
What You Need:
5 Sweet Potatoes, Sliced & Peeled, 1/2 an Onion, 100g of Butter, 100g of Plain Flour, 400ml of Milk, 100g of Cheddar Cheese, One slice of bread (bread crumbs), 1tsp Cinnamon, 2tsp Sugar, 2tsp Apple Sauce. Parmesan & Black Pepper to season.
Preheat the oven to 200c
First wash, peel and slice the sweet potatoes and admire their golden orange colour. Then make the Béchamel sauce by making a roux with butter and flour in a saucepan, as it turns into a yellow paste gentle keep adding the milk on a low/med heat until you form a thick white sauce. When its a nice thick consistency add the grated cheddar cheese and season with black pepper. Set aside.
Now caramelise the onions in oil on a low heat for 15mins or until soft and brown, add the sugar, cinnamon and apple sauce to the onions and gently heat. Now it’s time to layer, start with a layer of sweet potato, then onions, then cheese, and keep layering until about 1 inch from the top. Sprinkle parmesan (optional) and black pepper on the top. Now prepare the bread-crumbs with a little melted butter and scatter liberally over the gratin. Cover the dish with foil and place in the over for 40mins, then the foil off and bake for a further 30mins.
There you have it a nice seasonal warming dish !