Thursday, March 28th, 2013...2:08 am

Sweet Potato Gratin with Pineapple and Coconut Milk

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This is one of my favorite recipes for sweet potatoes. It is a great side dish. Originally from Robin Robertson and Planet Vegan. I just adapted it a little and made it bigger to feed my family.

Sweet Potato Gratin with Pineapple and Coconut Milk

3 medium sweet potatoes, peeled and thinly sliced

1 tbsp. grapeseed oil

1 large sweet onion, sliced thin

3 garlic cloves, minced

1 1/2 c. canned pineapple tidbits

1 can light coconut milk

1/8 tsp. cayenne

salt and pepper to taste

1/2 c. unsalted peanuts, chopped

Preheat oven to 375 degrees. Heat the oil in a heavy skillet and and add onion. Saute til soft and lightly browned. Add the garlic and cook for 1 minute more. Add the cayenne, pineapple, coconut milk, salt and pepper. Cook for 5 minutes. Lightly oil a 9×13 glass pan. Spread a few sliced sweet potatoes to make a thin layer on the bottom of the pan. Spoon some of the coconut milk and onion mixture on top and then continue to layer with more sweet potatoes til the mixture is gone. Cover with foil and cook for 45 minutes, or until the sweet potatoes are soft. Sprinkle with the chopped peanuts. Let it rest for 5 minutes before eating.


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