Sweet Potato Gratin
Sweet Potato Gratin is a warm and comforting dish that is perfect for cooler months, especially around the holidays. If you're up for baking, no matter what time of year it is then this recipe is also a great anytime of year brunch dish. When I first made this dish, I made a regular béchamel sauce, filled with butter, cream and flour. All the things that currently don't work for my family's gut health. So I spent time tweaking the recipe until I created the perfect tummy troubles free recipe to share with you.
Ingredients
- 2-3 lb2-3 lb2-3 lb Sweet Potato, peeled and thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 1 cup1 cup1 cup Coconut Milk, full fat
- 1 cup1 cup1 cup Almond Milk, or cashew milk
- 2 Tbsp2 Tbsp2 Tbsp Cassava Flour
- 1 Tbsp1 Tbsp1 Tbsp Onion Powder, or granulated onion
- 1 tsp1 tsp1 tsp Granulated Garlic
- 1/4 cup1/4 cup1/4 cup Parsley, freshly chopped (may substitute 1 Tbsp dried parsley flakes)
- 1 tsp1 tsp1 tsp Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1 tsp1 tsp1 tsp Nutmeg, freshly grated
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- pinch pinch pinch Smoked Paprika
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 °F
- Add the coconut oil to a saucepan on medium heat and bring up to temperature
- When the oil is hot and melted, add the coconut milk and the almond or cashew milk
- Bring up to temperature them whisk in the cassava flour
- Reduce the heat to medium-low and continue to cook until the sauce is thick and coats the spoon
- Then remove the sauce from the heat and add the granulated onions, granulated garlic, parsley, salt, black pepper, nutritional yeast and nutmeg. Use a whisky to mix together the ingredients for a really smooth sauce
- Spray a large quiche pan with cooking spray, then add about ¼ cup of sauce to the bottom of the pan
- Next, add a layer of sweet potato slices, then top with another ¼ cup of sauce. If you are using two kinds of sweet potatoes you can alternate the colors when layering
- Continue to layer until all your sauce and potatoes have been used. Do not add sauce to the top layer
- Spray the last layer of sweet potatoes with cooking spray, then sprinkle with a light dusting of smoked paprika
- Place sweet potato gratin on middle shelf of oven and bake for 45 minutes or until the potatoes are fork tender
- Then remove from the oven and allow to cool for about 15 minutes before serving
Notes
You may use ½ lb of regular sweet potatoes mixed with ½ lb of golden sweet potatoes to add some color contrast to the dish.[br][br]If you don't have a problem with gluten you can substitute the cassava flour for regular flour. After you've melted the coconut oil in a hot pan, sprinkle the flour into the pan and mix together. Cook for 2-3 minutes then add the coconut milk and almond or cashew milk.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian Whole30This is our estimate based on online research. | |
Calories: | 370 |
Fat: | 12 g |
Carbohydrates: | 57 g |
Protein: | 6 g |
Cholesterol: | 0 g |
Sodium: | 478 mg |
Fiber: | 10 g |
Sugars: | 17 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.