Holiday meals make it easy to get side tracked from healthy eating. Sweet potatos are an inexpensive and healthy addtition to any holiday meal. They are a good source of Dietary Fiber, Vitamin B6 and Potassium, and an excellent source of Vitamin A, Vitamin C and Manganese.
Here is a simple but elegant sweet potato side dish that is both delicious and healthy and also happens to be vegan.
Spiced Sweet Potato Gratin
- Prep Time: 10 min(s)
- Cook Time: 50 min(s)
- Total Time: 60 min(s)
- Servings: 8-10
- 1 1/2 cups coconut milk
- 4 tablespoons raw sugar, divided
- 2 tablespoons molasses
- 1 1/2 teaspoons curry powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 2 lbs peeled sweet potatoes, sliced into 1/16″ (or thinner) slices
- Kosher salt
- Freshly ground pepper
- Optional garnish: 1/3 cup toasted chopped pecans
- Heat a small sauce pan on medium high heat.
- Add the coconut milk, 3 tablespoons raw sugar, molasses, curry powder, cinnamon, nutmeg, and cardamom.
- Stir the sauce until the sugar has dissolved. Turn off the heat and set aside.
- Preheat the oven to 375 degrees F and spray a 8×8″ casserole dish with non-stick spray.
- Place a layer of sweet potato in an overlapping pattern in the baking dish and lightly season with salt and pepper.
- Drizzle 4-5 tablespoons of the sauce over the sweet potatoes.
- Repeat the layers 3 more times.
- Pour the remaining sauce over the top layer and evenly sprinkle 1 tablespoon of raw sugar over the potatoes.
- Bake uncovered for 50 minutes until the potatoes are fork tender.
- Optional garnish: Sprinkle with toasted chopped pecans – To toast pecans, place chopped nuts in a non-stick pan on medium-high heat. Stirring occasionally, toast the nuts until aromatic, approximately 2-3 minutes being careful not to burn.
- Cook’s note: If you plan on doubling the recipe, baking time should be doubled as well.
photo and recipe from PBS Parents/Kitchen Explorers