dipitie Posted April 20, 2014 Share Posted April 20, 2014 I usually make these for Thanksgiving but thought these might be nice for Easter too Sweet Potato "Au Gratin" 3-4 sweet potatoes or yams 1 can coconut milk or coconut cream (I used coconut cream to make it even more decadent 1 teaspoon cinnamon (plus extra for sprinkling) 1/2 teaspoon ground ginger 1/2 teaspoon sea salt Cut the ends off of the sweet potatoes and slice thinly and evenly. I was excited because I got to use my new food processor! After the sweet potatoes are sliced, I laid them into a pan like scalloped potatoes, and sprinkled each layer with cinnamon. After I finished layering the sweet potatoes, I got out my can of trusty coconut cream. I emptied the can into a pan, added cinnamon and ginger, and heated to a simmer. Once the coconut cream was more liquid than cream, I poured over the layered sweet potatoes, covered with foil, and baked at 350 degrees until sweet potatoes are soft and the au gratin is bubbling, about 90 minutes. You can do this a few days in advance (like I did) and then just reheat in the oven. And here is my basket of Easter treats made with purple cabbage and red and golden beets. Link to comment Share on other sites More sharing options...
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