Sweet, yet deliciously cheesy and creamy this sweet potato dauphinoise makes for a perfect accompaniment to a meal or as a vegetarian dish on its own.
If you don’t tolerate potato too well, then I’m afraid this recipe may not be the best for you to try. However, if you do manage potato which is paired well with reasonably good blood sugar levels, then this may make a change from the same old boring spuds!
This dauphinoise is made with very thin layers of sweet potato. Served individually in a small ramekin, a small sweet potato was enough to serve 2.
Sweet potatoes are a good source of fibre (although the majority of the fibre is found in the skin), vitamins and minerals including vitamins B & C. They contain high amounts of an antioxidant called beta-carotene which converts to vitamin A when eaten. Vitamin A is fat soluble meaning to get the greatest benefit from the sweet potato it is best to eat it with a source of fat, just like in this sweet potato dauphinoise recipe which adds butter cream and cheese.
Due to nutritional benefits of sweet potato, they count towards one of your 5-a-day (unlike white potatoes). HOWEVER, sweet potatoes still contain the same amount of carbs as white potatoes and so they will raise blood glucose levels.
Just like white potatoes, the way the sweet potatoes are cooked can also change the impact they have on blood glucose levels e.g. boiling potatoes results in a lower GI score than baking a potato for a long amount of time.
Some find that they tolerate sweet potatoes better than white potatoes, whilst others do not see much difference and some do not tolerate them well at all. As with all starchy carbs, you should find some that YOU personally tolerate better. If you haven’t tried sweet potatoes since having diabetes, then start with a small serving very well-paired with protein and fat to help slow the absorption of the sugar from them and see how you get on.
- 1 small sweet potato
- 150 ml double cream
- 1 whole clove of garlic crushed
- 1 small sprig fresh rosemary finely chopped
- 1 pinch salt & ground black pepper (to taste)
- 50 grams cheddar (or Gruyère) grated
- 1 tsp butter softened to room temperature
- Preheat the oven to 200ºc (this is based on my fan assisted oven)
- Use your finger with softened butter to grease the insides of your ramekins. Use lots so that they are thoroughly lined in a thin layer of butter and set aside
- Peel the sweet potato and slice finely (approx 1.5mm thick - the thickness of a 20p piece)
- Layer the sweet potato slices in a spiral so that each slice overlaps until the ramekins are 3/4 full
- Warm the double cream, garlic, rosemary and seasoning in a pan until boiling (be careful it does not boil over), then reduce the heat to a simmer for 5 minutes
- Pour the warm cream over the potatoes until the the cream just reaches the edges of the top slice, then press down on top to immerse the potato fully
- Top the ramekins with grated cheddar or Gruyère and cover with tin foil
- Place the covered ramekins on a baking tray (this is important as the dauphinoise potatoes often bubble over whilst baking) and place in the centre of the oven for 20 minutes
- After 20 minutes, remove the foil and check to see how well the potatoes have cooked by testing with a knife. They should be soft, if not, add an additional 5 - 10 minutes
- Uncover the ramekins and bake for another 10 minutes or until the top is bubbling and slightly crispy