Vegan Sweet Potato Gratin Recipe with Coconut Milk

sweet potato gratin

The holiday season is known as a time of indulgence, but it doesn’t have to be. Instead of focusing on the meats, creams, cheeses, nuts and other dense offerings, instead take advantage of the bounty of healthy seasonal fruits and vegetables. This recipe for a sweet potato gratin fills you up but won’t weigh you down. Fill up on side dishes like this and you’ll glide through the season without damaging your weight loss or health goals.

This recipe is vegan, but you can always make it more traditional by swapping out the coconut milk for regular cream. The coconut milk does a great job of adding that sweet creamy texture as well as giving you ever the more reason to reach in for more servings. If you don’t want to use oil, opt for a melted vegan butter instead. Enjoy over a spinach salad or as a side dish to the main attraction.

Sweet Potato Gratin

Serves 4-6

Ingredients

  • 2 pounds sweet potatoes
  • 3 tablespoons vegetable oil + more for greasing
  • 1 red chili, seeded and diced
  • 1 teaspoon dried chili flakes
  • 3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 cup coconut milk
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup almond butter
  • Zest of one lime
  • 2 teaspoons lime juice

Directions

Preheat the oven to 375 degrees Fahrenheit. Lightly grease a gratin dish. Peel the sweet potatoes and slice them into thin slivers (as thin as you can slice them without them appearing transparent). You can use a mandoline. Place the slices in a large bowl and add 2 tablespoons oil along with the chili, chili flakes, garlic, maple syrup, coconut milk, salt and pepper. Toss until all the the slices are evenly covered with the other ingredients. Lay out half of the sweet potatoes along the bottom of the gratin dish.

In a small, separate bowl, mix together the remaining 1 tablespoon of oil, almond butter, lime zest and lime juice until smooth. Spread this mixture in dollops evenly around the top of the layer of sweet potato slices. Cover the zesty almond butter layer with a spread of the remaining half of sweet potato slices. Pour any coconut milk that remains in the bowl evenly over the gratin. Cover with aluminum foil and cook in the oven for 20 minutes. Remove the aluminum foil and bake for another 30 minutes until the top layer of sweet potato slices are browned and crisp.

Related on Organic Authority

How to Make Any Vegetable Gratin for the Holiday Season

5 Healthy Casserole Recipes that Won’t Break Your Diet

Perfect Sweet Potato Oven Fries

Photo Credit: Jules

 

Aylin Erman
Aylin Erman

Aylin is founder of GlowKitchen, a food blog with an emphasis on vegan and gluten-free fare. Aylin has been living in Istanbul, where she is founder and CEO of a cold-pressed juice and healthy foods company JÜS (www.jusistanbul.com).