Sunday, November 22, 2009

Sweet Potato Gratin with Coconut Milk and Chipotle Chile

With the cold and rainy weather blowing in, I always turn to warm, comforting meals to help combat the stormy weather. There's nothing like a delicious casserole or gratin hot out of the oven to warm both your house and belly. And there will also (almost always) be leftovers for lunches.

This recipe for sweet potato gratin with coconut milk and chipotle chile contrasts the naturally sweet flavours of the potatoes, maple syrup and coconut milk with citrus and spicy flavours. Using coconut milk is often used in Thai and Indian cooking. It adds a wonderful flavour and is a healthy alternative to using heavy cream or salty stocks.

The recipe is from Healthy and Green Living, of Care 2, a healthy and green lifestyle website with vegetarian and vegan recipes and health information.

Sweet Potato Gratin with Coconut Milk and Chipotle Chile
This recipe makes a great side dish to just about anything. I served this with grilled chicken breast and asparagus.

2.5 to 3 pounds of sweet potatoes (about 6 medium), peeled and sliced into 1/4-inch rounds
1 can (13.5 ounce) unsweetened coconut milk
1 tablespoon of pureed chipotle chile in adobo sauce
1 tablespoon fresh lime juice
1 tablespoon maple syrup
2-3 garlic cloves, minced
salt to taste

Preheat the oven to 350 degrees.

In a medium bowl, mix together the sliced sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch or similar).

Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until golden.

Recipe excerpted from
The Healthy Hedonist Holidays by Myra Kornfeld (Simon & Schuster, 2007).


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Stephanie said...

I'm going to make this recipe for Thanksgiving - looks so good.

Melody Wey said...

Thanks for the comment Stephanie! This would be a great addition to your Thanksgiving dinner. Enjoy:)