Sweet Potato Gratin - Recipe
There were sweet potatoes at the Leesburg Farmer's Market this weekend, to my great delight! Big ones too, not little, tiny, skinny ones. I was so excited, because they were chemical free and fresh! I decided to do a sweet potato gratin; this would be awesome for Thanksgiving. -Rich, creamy, garlicy, and cheesy. The coconut milk is the secret surprise ingredient that pairs well with the sweetness of the sweet potatoes.
Sweet Potato Gratin
(Serves 8-10)
6 Large Sweet Potatoes thinly sliced
1 Large Yellow Onion thinly sliced
1 tsp. Salt
6 Turns Freshly Ground Pepper
2 tsp. Garlic Powder
13.5 oz. Organic Canned Coconut Milk
8 oz. Sharp Cheddar Goat Cheese grated
Preheat oven to 400 degrees Fahrenheit. Grease a 15x10 inch baking dish. Layer the sweet potatoes in the baking dish. Layer the onions on top. Sprinkle the salt, pepper, and garlic powder on top of the potatoes and onions. Stir the coconut milk until smooth if necessary and pour over the potatoes and onions. Evenly distribute the cheddar cheese. Cover with foil and bake for 40 minutes. Uncover and continue baking for 10 more minutes until the cheese begins to brown. Remove from the oven and let it sit until it stops bubbling. Serve warm.
1 tsp. Salt
6 Turns Freshly Ground Pepper
2 tsp. Garlic Powder
13.5 oz. Organic Canned Coconut Milk
8 oz. Sharp Cheddar Goat Cheese grated
Preheat oven to 400 degrees Fahrenheit. Grease a 15x10 inch baking dish. Layer the sweet potatoes in the baking dish. Layer the onions on top. Sprinkle the salt, pepper, and garlic powder on top of the potatoes and onions. Stir the coconut milk until smooth if necessary and pour over the potatoes and onions. Evenly distribute the cheddar cheese. Cover with foil and bake for 40 minutes. Uncover and continue baking for 10 more minutes until the cheese begins to brown. Remove from the oven and let it sit until it stops bubbling. Serve warm.
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