This is a dish for the tail end of winter. The clocks have now changed and we are fully into spring. And how welcome it is. However there's still some chill in the air along with the sun, and evenings are not yet as warm as they might be. Get a load of this extremely rich dish, although I'd be tempted to tone down the amount of cream next time. The full recipe is on the Guardian but you are going to need:
- sweet potato
- chilli, garlic
- crunchy peanut butter
Slice your potato and mix with cream and the flavourings. Layer up in a bowl and add the peanut butter in little blobs. Finish off layering the dish and bake at gas mark 5 for around 50 minutes. Serve with more lime squeezed on top and (this is essential!) something very plain such as steamed greens (and beetroot salad).
Peanut and chilli is of course a well tested combination. Lime and sweet potatoes might also occur alongside nuts and spice in a Thai curry. So it's perhaps not as unusual combination as it might seem - an Thai accented dish of English comfort food with spice as well as richness. Not an absolute knock-out dish but certainly worth a look. Possibly very satisfying to eat in bed.