Sweet Potato Gratin
(http://www.theveggietable.com/)
Sweet potatoes layered with black beans, rice, and spinach make a
hearty, healthy main course.
Yield 6-8 servings
Ingredients
1 t oil
1 clove garlic, minced
2 T lime juice
1 - 1/2 t lime zest (grated peel)
2 T fresh cilantro, chopped
1/2 t dried thyme
1 - 1/2 t salt
1/2 t pepper
2 - 1/2 c coconut milk
4 c sweet potatoes (about 1½ pounds), peeled and thinly sliced
1 c cooked rice
1 - 1/2 c cooked black beans (or 15 oz can, drained)
1 - 1/2 c fresh spinach, cleaned, de-stemmed, and finely chopped
3/4 c cornmeal
1 T vegetable oil
1/2 t dried thyme
1/4 t cumin
1/4 t salt
Directions
- Preheat oven to 350, and lightly oil the baking dish.
- Combine garlic, lime juice, lime zest, spices, and coconut milk in
the medium bowl, and pour a third of it into the dish.
- Spread half of the sweet potatoes in the dish, then half of the
rice, beans, and then spinach. Pour another third of the coconut milk
mixture on top, followed by the rest of the sweet potatoes, rice, beans,
and spinach. Top with the rest of the coconut milk.
- Mix cornmeal, oil, thyme, cumin, and salt and sprinkle over the
gratin.
- Bake for 30 minutes, rotate the pan in the over, and bake another
half hour, until the topping is golden and the sweet potatoes are
tender. Remove from oven and let sit for a few minutes, until any
remaining liquid has been absorbed.
Your question and comments are welcome