Holy cow, has it been almost a year since I've posted last?! Well, I'm back and I'm going to slide this post in just before I hit the 1-year-without-posting mark. I've even brought with me a little design refresh. I'm still tweaking the look and layout but I'm going for a cleaner design to the blog. Hope you like it.
This is actually the second time I've made sweet potato and coconut milk gratin. It's pretty simple. Not counting salt & pepper, it's just two ingredients – sweet potatoes and coconut milk. Both ingredients have a lot to offer in the flavor department so even though it's short on ingredients, it brings a lot of flavor. I served this with marinated flat iron steak and sautéed kale.
I think this dish could benefit with a little tweaking based on your tastes. For instance, a little chipotle or sambal added would taste great, in my opinion. Or perhaps, some dried spices like cinnamon, nutmeg, clove, or star anise would bring additional warmth. Also, I wish I had thought of this before I made this, but a topping of shredded coconut would have added great texture.
SWEET POTATO & COCONUT MILK GRATIN
Ingredients: 2 large sweet potatoes, 1 - 14.5oz can of coconut milk, salt & pepper
- Preheat oven to 350°.
- Slice sweet potatoes into thin slices using a mandolin or carefully with a knife.
- Empty the contents of the can of coconut milk into a large mixing bowl. It will probably be separated into solid coconut oil and the milk. Stir together until homogenous.
- Add the sliced sweet potatoes, a pinch of salt & pepper and mix well until all of the sweet potatoes have been coated with the coconut milk.
- Empty into a baking dish and cover with foil.
- Bake for 1 hour or until potatoes are cooked through and soft.
- Remove the foil cover and turn broiler on high. Broil until the top has browned to your liking.
- Let cool for several minutes before eating.