Dairy Free Spicy Sweet Potato Gratin

The problem with not driving and not having a grocery store within walking distance is that I run out of staples. The good thing about running out of staples is that I become an even more creative cook. LOL!

This afternoon I decided to use a good portion of the sweet potatoes I had in the fridge. I had a can of coconut milk in the cupboard and a huge array of spices at my disposal. I thought about using curry powder but went with smoked paprika and cayenne instead.

I sliced the sweet potatoes on my mandolin slicer. A food processor would work as well. I don’t recommend slicing them by hand unless you have great knife skills and a very sharp knife. Sweet potatoes are HARD! Watch your fingers!

The gratin is silky smooth and has a really nice heat to it. I may make a sweet potato puree from it in a few days since this made a lot of food for one person to eat alone. 🙂

3 med. sweet potatoes, peeled and sliced thin
14 oz can of coconut milk
2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp sea salt

Preheat oven to 350*F. In a small bowl whisk together coconut milk, paprika, cayenne, salt and pepper. In a glass baking dish or a gratin dish, evenly layer the sweet potatoes. Pour the seasoned coconut milk evenly over the top of the sweet potatoes. Bake for 45-60 minutes until the top is brown and the sweet potatoes are soft.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Side Dish, Sugar Free, Vegan. Bookmark the permalink.

3 Responses to Dairy Free Spicy Sweet Potato Gratin

  1. sophiebekkering says:

    Sounds yummy! I will try this soon!

  2. A Tablespoon of Liz says:

    This looks amazing! I love how you used coconut milk… I bet its perfect in this recipe, My mouth is watering just thinking about it!

    • Coconut milk is one of my staples as a dairy replacement. I love the silky creaminess it gives a dish. A little acid (lemon juice, vinegar) and salt helps cut the sweetness in more savory dishes. Luckily the sweetness of the coconut marries beautifully with the sweet potatoes.

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