Sweet Potatoes with Porcini Gravy

This is a copy from Nigel Slater's recipe on http://www.theguardian.com/lifeandstyle/2015/dec/29/nigel-slater-sweet-potatoes-with-porcini-gravy-recipe

But as usual with cooking I'd recommend a slight variation to it.

What you need

• 1 onion
• 1-2 table spoons of flour
• 2 table spoons of olive oil
• salt, pepper, thyme (best if fresh)
• 2 sweet potatoes
• package of porcini mushrooms
• 400 ml water
• 200 ml white wine (dry)
• creme fraiche

Equipment

• Sauce pan
• quiche form
• bowl

How you do it

Gravy

1. put the dried mushrooms in a bowl and cover with white wine. 200ml should be enough
2. let rest for at least 30min
3. after 30min, put 400ml of water in a sauce pan and bring to the boil
4. pour the dried mushrooms with the white wine into the sauce pan and cook for 5 min
5. take sauce pan off the cooker and pour all of its content back into the bowl
6. peal and chop the onion
7. clean & dry the sauce pan and put 1 table spoon of olive oil in it
8. heat until the oil is hot pour the chopped onions in it. 
9. Add some salt & pepper.
10. you need to cook the onions for 12-13 min. Stir while they're cooking.
11. The onions should be golden brown.
12. Then put the 1-2 table spoons of flour in the sauce pan. Stir for ca 3 min
13. slowly pour the mushroom/water/gravy mix in it while stirring. Do this step by step - so that at each step the sauce has a chance to thicken.
14. when you poured all of the mushroom/water/whine mix in - continue cooking and stirring for ca 5min.

Sweet Potatoes

1. Put the oven on 200 C or gas mark 6
2. peal the sweat potatoes and cut in 5mm chunks
3. put the cut potato pieces in the form
4. sprinkle salt, thyme, pepper and a bit of olive oil over them
5. put in the pre-heated oven and let bake for ca 30min

Voila: get the potatoes out of the oven and place on a plate. Pour some of the gravy over it and a tea spoon of creme fraiche on the side.