Sweet Potato Gratin with Chimichurri Sauce

FOR THE CHIMICHURRI SAUCE:

• 10 fresh parsley leaves (approx. half a bunch)
• 10 fresh coriander leaves (approx. half a bunch)
• 1 teaspoon of oregano
• 4 garlic cloves
• 50 g shallots (2 shallots)
• 1 small red chilli pepper
• 2 tablespoons of red wine vinegar
• 1 tablespoon of lemon juice
• 120 ml olive oil
• Salt, pepper

FOR THE GRATIN:

• 1.5 kg sweet potatoes
• 4 tablespoons of chimichurri sauce
• 120 ml olive oil
• 3 tablespoons of lemon juice
• 60 ml maple syrup
• 1 tablespoon of tomato paste
• 0.5 teaspoon of salt

FOR THE TOPPING:

• 40 g butter
• 6 tablespoons of fresh parsley
• 2 tablespoons of pine nuts

1. Put the parsley and coriander leaves, oregano and peeled garlic and shallots, deseeded red pepper, vinegar, lemon juice and olive oil into a blender. Reduce to a smooth purée. Set aside.
2. Wash and peel the sweet potatoes. Slice finely. Mix with the chimichurri sauce, olive oil, lemon juice, maple syrup, tomato purée, salt and pepper. Arrange the sweet potato slices in the pot in a rosette.
3. Preheat the oven to 220°C.
4. Place the cubes of butter all over the gratin. Bake in the oven with the lid on for 1 hour 40 minutes.
5. Mix the parsley and pine nuts and sprinkle this mixture over the gratin just before serving.
6. Serve with chimichurri sauce.