Sweet potato & coconut milk gratin

Sweet potato & coconut milk gratin

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.


Ingredients: 2 large sweet potatoes, 1 - 14.5oz can of coconut milk, salt & pepper

  1. Preheat oven to 350°.
  2. Slice sweet potatoes into thin slices using a mandolin or carefully with a knife.
  3. 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.
  4. 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.
  5. Empty into a baking dish and cover with foil.
  6. Bake for 1 hour or until potatoes are cooked through and soft.
  7. Remove the foil cover and turn broiler on high. Broil until the top has browned to your liking.
  8. Let cool for several minutes before eating.