Ingredients (serves 4/6):
– 6 Terroirs d’Avenir sweet potatoes
– Kalios olive oil
– 4 Terroirs d’Avenir garlic cloves
– 20cl coconut milk
– 1 tablespoon herbes de Provence
– 1 tsp ground coriander
– 1 small bunch coriander
– 1/4 Terroirs d’Avenir pomegranate
– zest of half a Terroirs d’Avenir combawa
– salt and freshly ground pepper Epices Roellinger
Recipe:
– Preheat oven to 210°C. Oil a gratin dish.
– Rinse the sweet potatoes and slice thinly using a mandolin. Arrange them vertically, side by side, in the gratin dish.
– Season with salt and pepper and add the herbes de Provence and whole, peeled garlic cloves. Pour in 2 tablespoons of olive oil and bake for 40 minutes.
– Add the coconut milk 15 minutes before the end of cooking time. If the sweet potatoes are already too golden, continue cooking, covering with aluminum foil.
– Remove from oven. Sprinkle with the combawa zest and thin out the coriander leaves on top.
– Garnish with a few pomegranate seeds.
Serve as a vegetarian dish or with meat or fish!
