Ecomely

Language

Sweet Potato Gratin with Coconut Milk: photo of the dish
Illustrative photo: DocteurCosmos — CC BY 3.0, Wikimedia Commons
Vegetarian

Sweet Potato Gratin with Coconut Milk

A tropical, melt-in-your-mouth take on potatoes gratin dauphinois.

  • 1 h 05
  • 6 servings
  • Medium
  • Moderate

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Nutrition facts

311 kcal per serving

Protein
6.9 g
Carbohydrates
32.9 g
of which sugars
10.8 g
Fat
15.6 g
of which saturated fat
13.2 g
Fiber
5.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the sweet potatoes into thin slices.
  2. Arrange them in a dish rubbed with garlic.
  3. Pour in the coconut milk seasoned with curry powder and sprinkle with Parmesan.
  4. Bake for 50 min at 350°F (180°C).

More ideas

Cauliflower Gratin45 min · 4 serv. · budget-friendlyButternut Squash Gratin with Sage1 h · 4 serv.Leek Flamiche1 h · 6 serv. · budget-friendlySavoyard potato gratin1 h 20 · 6 serv. · budget-friendlyRoasted Brussels sprouts35 min · 4 serv.Balsamic roasted beets1 h · 4 serv. · budget-friendlyWinter Vegetable Gratin1 h 10 · 4 serv.Leek and Comté Tart50 min · 6 serv.

Original Ecomely recipe.