This is one of my favourite sage recipes, given to me by a friend. A true comfort food, perfect for an early March evening when we are looking forward to the arrival of warm spring days.
Sweet Potato and Sage Gratin
6 medium sweet potatoes
5 tbsp roughly chopped sage, (plus extra for garnishing)
6 garlic cloves, crushed
2 tbsp sea salt
½ tsp black pepper
250ml whipping cream
Wash and slice the sweet potatoes into approximately ½ cm slices (no need to peel).
Put the sliced potato into a bowl and add in all the other ingredients except for the cream. Mix well and then arrange the potatoes in lines in a deep ovenproof dish, quite tightly packed together.
Put any excess bits of sage and garlic from the bowl on the top of the potatoes.
Cover the dish with foil and roast in the oven at 200 degrees for 45 mins. Remove the foil and pour over the cream.
Put back in the oven for 25 minutes by which time the cream should be thicker and the potatoes soft.
Sprinkle over the remaining sage and serve. Delicious as an accompaniment to roast lamb or with fresh bread and a green salad dressed with A Little Bit Red Onion and Parsley Dressing.
Learn more about the medicinal and culinary properties of sage in our March Herb of the Month.