Mexican Style Sweet Potato Gratin

Recipe by Joe Jones,medium Prep: 15 minutes,Cooking: 50 minutes,Serves: 4

The rich and comforting warmth of this dish, make it a great choice for dinner on cold winter nights.

This recipe works well using white or sweet potatoes, but the smoky flavour from the chipotle works particularly well with the sweetness from sweet potatoes.




  • 3 large sweet potatoes, peeled and cut into 5mm slices
  • 2 medium red onions, peeled and thinly sliced
  • 150g feta cheese
  • 1 teaspoon red chilli, finely chopped
  • 120ml olive oil
  • Bunch of fresh thyme, chopped
  • 1 teaspoon chipotle paste
  • 250ml vegetable stock or water
  • Pinch of ground black pepper


  • Blender/Food processor
  • Chopping board
  • Kitchen scales
  • Knife
  • Large ovenproof dish
  • Measuring jug
  • Vegetable peeler



  1. Preheat the oven to 210ᵒC/gas mark 6
  2. Pour a little olive oil onto kitchen paper and use to lightly grease a large baking dish
  3. Blitz together the feta, chilli, chipotle paste, thyme, olive oil and stock or water in a blender
  4. Place a layer of potato on the bottom of the baking dish and sprinkle over some of the red onion slices
  5. Drizzle with some of the puree mixture and season with a little ground pepper
  6. Keep layering potato, onion and puree mixture until all are used up
  7. Cover with kitchen foil and bake for 45-50 minutes, until the potato is soft in the middle
  8. Halfway through cooking, remove the foil so the top becomes golden and crisp


  • Energy

    3661kj 875kcal 43.75%
  • Fat

    39.6g 57%
  • Saturates

    10.1g 51%
  • Sugars

    0.62g 1%
  • Salt

    2.18g 36%

Sweet potatoes

Sweet potatoes are a rich source of vitamin A and well as a source of fibre and vitamin B-6


Chillies are a rich source of vitamin C, can help to ease congestion, inhibit inflammation and contain immune boosting nutrients

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