I love the charred crunch on this sweet potato gratin, achieved by drizzling over the maple and spice mixture rather than rubbing it into the potato slices prior to assembly. If you prefer a more consistent result feel free to toss together the sliced sweet potato and marinade ingredients in a bowl before roasting. You can layer the potato vertically (pictured) or from the bottom up. Placing the potato vertically maximises the crunch factor.
3 tbsp olive oil
2 tbsp maple syrup
juice and zest of 1 lime
1 tsp cumin
1 tsp sweet smoked paprika
1 tsp ground chipotle
1 tsp dried oregano
1 tsp chilli flakes
3 sweet potatoes (about 1kg), peeled, sliced using a mandolin
1 tsp salt, to season
½ cup soft Persian-style feta
coarsely torn coriander leaves
oregano leaves (optional)
salt and pepper to season
1. Preheat the oven to 170C.
2. In a large bowl whisk together the olive oil, maple syrup, lime juice and zest, and the spices.
3. Rub a 20cm-diameter round earthenware dish with a little butter then layer or arrange the potato slices, seasoning with salt as you go. Spoon over the oil, maple and spice mixture, like you would with a salad dressing.
4. Roast in the oven for 45 to 55 minutes, checking regularly from the 30 minute mark. Gently poke a fork into a potato slice – if you are met with any resistance, continue to cook for additional 10 minutes, then check again at 10 minute intervals. If the top is taking on too much colour, cover the dish tightly with foil and return to the oven, before removing the foil for the last five or so minutes of cooking time.
5. Remove from heat and scatter over the feta, pushing some pieces between the slices of potato so they melt. Top with coriander, season with salt and pepper and serve.
If you like this recipe try Katrina's moussaka gratin.
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.