Caribbean Sweet Potato Gratin


I love the Moosewood Restaurant cookbooks. This recipe originally came from Moosewood’s New Classics cookbook. The recipe calls for a crumb topping, but I find this to be gritty (maybe because it doesn’t have much oil in it). I leave the topping off when I make this recipe.

Caribbean Sweet Potato Gratin
Serves 6-8

1 garlic clove, minced
1&1/2 teaspoons freshly grated lime peel
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1/2 teaspoon dried thyme
1&1/2 teaspoons salt
1/2 teaspoon black pepper
2&1/2 cups coconut milk (about 20 oz)
4 cups peeled and thinly-sliced sweet potatoes (2 large)
1 cup cooked brown rice
1&1/2 cups cooked black beans (15-oz can, drained & rinsed)
1&1/2 cups fresh spinach, rinsed, stemmed and chopped (or
any other green)

Topping
3/4 cup cornmeal
1 tablespoon vegetable or olive oil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon salt
(Olive oil spray for top)

Directions:

Preheat oven to 350 degrees. Lightly spray 9×13 pan with
oil.

Combine garlic, lime peel, lime juice, cilantro, thyme,
salt, pepper and coconut milk in a measuring cup. Pour 1/3
of this mixture into the prepared baking dish.  Layer 1/2
the sweet potatoes in the bottom, topped by half the rice,
half the black beans and 1/2 the spinach. Pour another 1/3
of the coconut milk mixture and repeat the layers of sweet
potatoes, rice, beans and spinach. Pour the remaining
coconut milk mixture over all.

In a small bowl, combine all the topping ingredients and
sprinkle over the gratin. Spray with vegetable oil
(lightly).

Bake uncovered for about 60 minutes, rotating the pan in the
oven after 30 minutes to ensure uniform baking. When the
potatoes are tender and the topping is crisp and golden
brown, remove from the oven and let sit for 2-3 minutes
until the potatoes absorb any remaining liquid.

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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