Serve this as a side dish or as a meal in itself with a leafy salad. The red chilli gives it a warming kick.
6 medium-sized sweet potatoes
2tbsp sunflower oil
250ml whipping cream
1 red chilli, finely chopped
6 garlic cloves, finely chopped
1tsp sea salt
4tbsp peanut butter
Preheat the oven to 200C/400F/Gas 6. Wash the sweet potatoes but don’t peel them. Using the mandolin, slice them into 5mm discs and place in a bowl.
Toss the sweet potato slices with 1 tablespoon of the oil, the cream, chilli, garlic and salt.
Layer half the potato slices in a deep, medium-sized ovenproof dish, making sure they are flat.
Whisk the peanut butter with the remaining oil and a couple of teaspoons of water. Spread this over the layer of sweet potato, using a spatula to ensure it covers as much of the surface as possible. Add the rest of the sweet potato on top, covering with any remaining cream.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 35 minutes. Place under a hot grill for 5 minutes to get the top crispy.