Sweet Potato Dauphinoise

Serves 2 as a side dish

1 sweet potato

1/4 red onion

2 tbsp creme fraiche

40g pumpkin seeds

Salt and Pepper

1.  Preheat the oven to 190C
2. Wash the sweet potato and keeping the skin on, cut into 5mm thick rounds
3. Cut the onion in half and chop half of one half into 5mm half moons
4. Place the onion and sweet potato in a mixing bowl with the creme fraiche, salt and pepper.  Mix until everything is covered.
5. Arrange the drenched sweet potato and onion in a small baking dish (I used an oval dish about 20cm x 12cm) and pour on any remaining mixture.
6. Blitz the pumpkin seeds in a small chopper but keep it roughly chopped and not too smooth.  Top the dauphinoise with the blitzed pumpkin seeds.
7. Bake in the oven for 45 minutes.  Keep an eye on it, if the pumpkin seeds are getting too brown move to a lower shelf.