Sweet Potato Gratin (Edit recipe)

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.

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This 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
Calculated for total recipe.

by Althea Brown

View original recipe

Serves: 6-8

Ingredients

2-3 lb Sweet Potato, peeled and thinly sliced
2 Tbsp Coconut Oil
1 cup Coconut Milk, full fat
1 cup Almond Milk, or cashew milk
2 Tbsp Cassava Flour
1 Tbsp Onion Powder, or granulated onion
1 tsp Granulated Garlic
1/4 cup Parsley, freshly chopped (may substitute 1 Tbsp dried parsley flakes)
1 tsp Salt
1/4 tsp Black Pepper
1 tsp Nutmeg, freshly grated
2 Tbsp Nutritional Yeast
pinch Smoked Paprika

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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.