This is a great side dish to serve with fish, chicken or red meat and can be served warm or cold. If you like, garnish it with toasted chopped pecans.
Preparation: 30 minutes
Cooking: 60 minutes
3 large sweet potatoes, peeled and sliced on a mandolin
2 onions, finely sliced
2 tbsp coconut oil
2 garlic cloves, crushed
1 large handful of coriander, finely chopped
2 tsp palm sugar
200ml coconut milk
60g fine semolina
Preheat the oven to 190°C.
Sauté the onions in a non-stick frying pan until soft and translucent, then season to taste with salt, white pepper and chilli flakes.
Add the crushed garlic, palm sugar and chopped coriander to the onions and continue to cook over a gentle heat. Set aside.
In a 23cm/9-inch circular or oval Pyrex dish, lay the sautéed onions around the base.
Cover with the sliced sweet potatoes overlapping in a concertina, seasoning with salt and black pepper, as you layer each level.
Pour over the coconut milk to cover the sweet potatoes.
In a small bowl season the semolina with salt and white pepper, then sprinkle over the top of the sweet potatoes.
Bake, uncovered, for about 60 minutes, rotating the pan in the oven halfway to ensure uniform baking.
When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2 to 3 minutes so the potatoes can absorb any extra liquid.