Nutritional Wisdom with Carly Pollack

Sweet Potato Gratin

Sweet Potato Gratin Sweet Potato Gratin

1 1/2 cups coconut milk
4 tbsp coconut sugar, divided
2 tbsp molasses
1 1/2 tsp curry powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp cardamom
2 lbs sweet potatoes, sliced into 1/16-inch slices using a mandolin
sea salt, to taste
black pepper, to taste
1/3 cup pecans, chopped and toasted

Preheat oven to 375 degrees. Heat a small sauce pan on medium high heat. Add the coconut milk, 3 tablespoons raw coconut sugar, molasses, curry powder, cinnamon, nutmeg, and cardamom. Stir the sauce until the sugar has dissolved. Turn off the heat and set aside. Lightly coat a 8x8 casserole dish with oil. Place a layer of sweet potato in an overlapping pattern in the baking dish and lightly season with salt and pepper. Drizzle 4 to 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. Sprinkle with toasted chopped pecans.

8-10 Servings

Recipe Credit