sweet potato gratinHoliday 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

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