Caribbean Sweet Potato Gratin
I made this last night out of the Moosewood Kitchen Classics cookbook. I thought it would be good football watching food. It was outstanding. Make this! My mom brought over a romaine, avocado and grapefruit salad with toasted pine nuts to go with it. It made a great meal. I'm adding it to my cookbook on tastebook right now.
Caribbean Sweet Potato Gratin
# 1 garlic clove, minced
# 1 1/2 t freshly grated lime peel
# 2T fresh lime juice
# 2T chopped fresh cilantro
# 1/2 t dried thyme
# 1 1/2 t salt
# 1/2 t pepper
# 2 1/2 c coconut milk (1 1/2 cans)
# 4c peeled and THINLY sliced sweet ptoatoes (1 1/2 lbs)
# 1c cooked rice
# 1 1/2 c cooked black beans (15 oz can, drained)
# 1 1/2 c fresh spinach, rinsed, stemmed,and chopped
#
# Topping:
# 3/4 c cornmeal
# 1T vegetable oil
# 1/2 t dried thyme
# 1/4 t cumin
# 1/4 t salt
1. Preheat oven to 350. lightly oil 9x13 baking pan.
2. Combine garlic, lime peel and juice, cilantro, thyme, salt, pepper, and cocnut milk in measuring cup. pour one third of mixinto prepared baking pan. Layer half of sweet potatoes in bottom, topped by half of rice, half of black beans, and half spinach. Pour on another third of coconut milk mix and repeat layers of sweet potatoes, rice, beans, and spinach. Pour remaining coconut milk mix over all.
3. In small bowl, combine all of topping ingredients and sprinkle over gratin.
4. Bake, uncovered, 60 minutes, rotating pan in oven after 30 minutes. When potatoes are tender and topping is cris and golden brown, remove from oven and let sit for 2-3 minutes until potatoes absorb any remaining liquid.
Caribbean Sweet Potato Gratin
# 1 garlic clove, minced
# 1 1/2 t freshly grated lime peel
# 2T fresh lime juice
# 2T chopped fresh cilantro
# 1/2 t dried thyme
# 1 1/2 t salt
# 1/2 t pepper
# 2 1/2 c coconut milk (1 1/2 cans)
# 4c peeled and THINLY sliced sweet ptoatoes (1 1/2 lbs)
# 1c cooked rice
# 1 1/2 c cooked black beans (15 oz can, drained)
# 1 1/2 c fresh spinach, rinsed, stemmed,and chopped
#
# Topping:
# 3/4 c cornmeal
# 1T vegetable oil
# 1/2 t dried thyme
# 1/4 t cumin
# 1/4 t salt
1. Preheat oven to 350. lightly oil 9x13 baking pan.
2. Combine garlic, lime peel and juice, cilantro, thyme, salt, pepper, and cocnut milk in measuring cup. pour one third of mixinto prepared baking pan. Layer half of sweet potatoes in bottom, topped by half of rice, half of black beans, and half spinach. Pour on another third of coconut milk mix and repeat layers of sweet potatoes, rice, beans, and spinach. Pour remaining coconut milk mix over all.
3. In small bowl, combine all of topping ingredients and sprinkle over gratin.
4. Bake, uncovered, 60 minutes, rotating pan in oven after 30 minutes. When potatoes are tender and topping is cris and golden brown, remove from oven and let sit for 2-3 minutes until potatoes absorb any remaining liquid.
Comments
Thanks!!