Ideas lurk everywhere. The other day I was at my son’s classmate’s house after school as the kids wanted to play and I was hanging around in the kitchen with the parents, drinking tea and chatting up. The dad was preparing an early dinner and one of the dishes was a savoury starchy bake using potatoes and sweet potatoes.
I’m not a big fan of sweet potatoes, but I’ve always loved the Tamil style sweet potato stir fry curry with sambar-rice or in desserts (yes, brownies!) or randomly in some other dishes. I find that sweet potatoes that we get here need a lot of flavour boost to taste great.
This time, I wanted to try out a savoury bake with them. I had noticed our friend preparing a kind of béchamel sauce to go on top of the layered sweet potatoes, topped with cheese.
But since we had no cheese at home, I had to improvise with something else. And that’s how the peanut crumb happened. It did provide a fantastic texture to the otherwise melty dish, not to mention upping the protein content of the dish.
Recipe for Savoury Sweet Potato Bake