http://www.care2.com/greenliving/sweet-potato-gratin-with-coconut-milk-and-chipotle-chile.html
Sweet Potato Gratin With Coconut Milk and Chipotle Chile
After reading Melissa Breyer’s excellent article on the wonders of root vegetables, I knew I wanted to make something with sweet potatoes right away. To my delight, I found this recipe from Experience Life. I love that it asks for coconut milk rather than heavy cream, making it healthy and vegan! And that it asks for chipotle–combining sweet and spicy is always a great idea to me!
- 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
- One 15-ounce can unsweetened coconut milk
- 1/2 chipotle chile in adobo sauce, seeded and minced
- 1 tbs. fresh lime juice
- 1 tsp. salt
- 1 tbs. maple syrup
- 3 garlic cloves, thinly sliced
Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). 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 the tops are browned.
Recipe excerpted from The Healthy Hedonist Holidays by Myra Kornfeld (Simon & Schuster, 2007).
For other healthy foods for the season, check out Melissa’s article Top 10 Superfoods for Fall.
Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit www.experiencelifemag.com to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.
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7 comments
add your comment »I was thinking to make a quesdilla with the sweet potatoes and the cooked shrimp maybe add black beans. Maybe use the coconut milk in a coconut cake. Not sure that is a tough one.Another idea is to cube and roast the sweet potatoes and sautee the shrimp and put it over greens and make a salad.
chinesischer grüner Tee
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Yummy!!!!!
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Thanks.
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This recipe turned out perfectly! just delicious. I used one generous tablespoon of pureed chipotle chiles in adobo sauce.
Another great recipe that's similarly seasonal and vegan is this recipe for roasted squah and apples with orange pumpkin seed dressing: http://paigeout.blogspot.com/2009/04/pumpkin-seeds.html
Thanks for sharing
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ok i followed the recipe, but used light coconut milk (that's all they had at trader joe's) and added 1 more chipotle as the person above suggested. the potatoes weren't quite done after the hour plus 35 minutes. And th liquid is still really thin. :( smells great. it needs a thickener i think? thanks!
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I am really pleased to see some Vegan recipes make it into this newsletter. Please, more of the same! Also more raw recipes would be nice.
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This sounds awesome - can't wait to try it!
I'd probably go with more than just half a chipotle, though. For me half, a chipotle is about right for a single serving of food. I would think 3 pounds of sweet potatoes would merit more like 2-3 chipotles.
But then again, my family lived in Mexico when I was at the learning-to-eat stage of early childhood, so my tastes may not be entirely typical. :-)
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