Sweet Potato Gratin

Ingredients

• 700 g sweet potatoes
• 100 g butter
• 100 g sugar
• 0.5 tsp ground cinnamon
• 1 l orange juice
• 1 tbsp Cornstarch
• 2 tbsp water
• 1 untreated lemon (grated zest)
• Vanilla sauce
• 250 ml milk
• 250 ml heavy cream
• 1 Vanilla bean
• 5 egg yolks
• 100 g sugar

Instructions

1. 1.

   Whisk the milk and cream with the split vanilla bean and scrape out the seeds, then bring to a boil for the vanilla sauce.

2. 2.

   Beat the egg yolks with the sugar until creamy. Stir in the hot cream-milk mixture, pour everything back into the saucepan, and whisk over low heat to thicken into a sauce without boiling.

3. 3.

   Strain the vanilla sauce through a sieve, let it cool, and dust the surface lightly with sugar so no skin forms.

4. 4.

   Peel, wash, and slice the sweet potatoes about 0.5 cm thick; arrange them in a fan shape in a greased baking dish.

5. 5.

   Melt the butter. Add the sugar and cinnamon, then pour in the orange juice and simmer gently for 10 minutes. Whisk the cornstarch with two tablespoons of water and lemon zest until smooth, then stir into the sauce. Pour over the potatoes.

6. 6.

   Place the dish in a cold oven (middle rack) and bake at 180 °C for about 35 minutes until tender.

7. 7.

   Plate the baked sweet potatoes and serve with vanilla sauce on top.