Saturday, November 2, 2013

Coconut Sweet Potato Gratin

I recently got a package of goodies from the awesome people at So Delicious.  In this package of goodies was something called  Culinary Coconut Milk.  It turns out you can use this stuff just like you would coconut milk out of a can.  It is shelf stable so it does not need to be refrigerated. Intrigued, I decided to give it a try.

I had one of those rare Saturdays where I had the house to myself for a couple of hours. I also had some sliced sweet potatoes in the fridge that I have thinking about what to do with all week. So, in the spirit of adventure I decided to see what I could come up with using sweet potatoes and the culinary coconut milk together.

Thr result was this Coconut Sweet Potato Gratin and it is delicious!  So much better than the traditional sweet potato casseroles that usually show up around the holidays- you know, the ones with maple syrup, butter and marshmallow.  I never did like sweet potatoes that way. I think that this year these may make an appearance on the Thanksgiving table.

This dish is definitely more on the savory than sweet side, the only sweet being the potato itself and a hint of sweetness from the coconut milk.  I added a fair amount of cayenne pepper to this so it has a bit of a kick to it.  If you are not a fan of spicy you could simply omit the cayenne pepper.

If you are a fan of canned coconut milk I would suggest giving the So Delcious Culinary Coconut Milk a try. I really enjoyed it!  

Coconut Sweet Potato Gratin

1 lb peeled, 1/4" thick sweet potato slices
2 11 oz containers So Delicious Culinary Cocont Milk
1 cup vegan mozzarella cheese shreds
Cayenne pepper to taste
Salt and pepper to taste
Cooking oil spray

Preheat oven to 350 degrees.

Lightly spray a baking dish with cooking oil spray. Place a single layer of sweet potato slices (slightly overlapping) on the bottom of the dish.  Season with salt, pepper and cayenne pepper. Pour enough coconut milk to completely cover the potato layer. Sprinkle with with about 1/3 cup of the vegan mozzarella. Continue to layer potatoes, seasoning, coconut milk and cheese until all of the ingredients are used.  You should  finish with a layer of milk and cheese on the top.

Place in the oven, uncovered and bake for 45 minutes to an hour until the top is nicely browned and the sauce is bubbly.

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