Sweet Potato Gratin
To me the fall=sweet potato, well and pumpkin and pumpkin spice and cute scarfs, but mostly sweet potato. You can roast them, mash them, make them into chips or fries and it’s all good. One of my favorite ways to eat potatoes is in a gratin so here’s my version of a sweet potato gratin.
***NOTE**** You will need a pan that can go from stovetop to oven or to start in a large skillet and transfer to a baking dish before topping with almond crumbs.
1 medium yellow onion, sliced 6 small sweet potatoes, sliced into thin disks 1 1/2 cups nut milk ( I haven't done it with anything else yet) 1/4 cup coconut oil 1/2 cup ground almonds 1 clove garlic, minced 1/2 tsp garlic powder 1 tsp salt plus a pinch 1 tsp oregano 1 tsp rosemary
- Preheat oven to 375F
- On medium-low heat saute onions in a little bit of coconut oil or other oil of choice.
- Cook until translucent and just starting to caramelize.
- Add in garlic, tsp of salt, oregano, and rosemary and stir for a few moments until the spices are evenly distributed.
- Add in sweet potato slices and stir until coated with spices and the onions are evenly distributed. Spread the sweet potato slices in an even layer.
- Pour in nut milk and allow to simmer on the stovetop.
- Meanwhile, mix coconut oil, the pinch of salt, garlic powder and ground almonds until the mixture resembles crumbs.
- After the potatoes have simmered for 5-10 min add the almond crumbs on top.
- Place in the oven for 30-40 or until the potatoes can be easily pierced with a fork, there is little liquid left and it has browned.