There are many ways to prepare sweet potatoes, just like carrots. You can enjoy them raw, cooked, fried, or out of the oven like in this recipe. They’re not only delicious, but also a great source of beta-carotene, which helps raise the vitamin A level in our blood. Adding just a little fat helps to extract the beta-carotene even more. This recipe I created as a side dish for my Wild Christmas Menu where it accompanies a delicious Fillet of Venison on Sweet Potato Gratin, Brussels Sprouts, Red Wine Shallots, and Juniper Berry Foam. The slightly sweet nutty flavor of the sweet potato combined with intense thyme flavor goes very well with it.
- 3 medium sized sweet potatoes
- 1 cup / 240 ml full fat milk
- 1/3 cup / 80 ml cream
- butter flakes (~3 small ones per serving)
- 1 tsp thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp pepper
Note: I always try to buy organic ingredients, ideally seasonal and local. In this recipe, I used most of the ingredients from Delhaize Luxembourg. They offer a variety of organic and local ingredients.
Preheat the oven to 200 °C / 390°F. In a small pot on medium heat, bring the milk, cream, and thyme to a boil, season with salt and pepper. It should be slightly on the salty side because you don’t season the sweet potatoes.
Peel the sweet potatoes and slice them thinly. Layer the sweet potatoes in a casserole, or if you have smaller (portion size) oven dishes like in the picture, definitely use them. Pour the sauce in equal proportion over the sweet potato. Then add three of the butter flakes per serving on top. Bake in the oven for about 20 minutes until the sweet potatoes are soft and nicely browned on top.
Serving: If you use portion sized oven dishes, use a spatula to carefully lift the gratin out of the dish and place it on your plate, like in the picture above. This side dish accompanies any kind of fish or meat, for example my Fillet of Venison on Sweet Potato Gratin, Brussels Sprouts, Red Wine Shallots, and Juniper Berry Foam.