Awhile ago I made the Sweet Potato Gratin from Ottolenghi. It was great. A definite 'make again'. So I was at home myself the other night with a lone sweet potato and I thought I'd make that for dinner.
Only I improved it.
I started it off the same way, roasting in the oven with tin foil. But for the second step I fried up some bacon and sauteed some mushrooms and garlic which I added to the cream that gets poured over the sweet potatoes for the second step. So you've got creamy sweet potato goodness with garlicy mushrooms and bacon.
I love that the Ottolenghi recipes are so approachable and yet once I've made them the first time I have the confidence to play with them. And that is fantastically fun cooking!