Sweet potato and coconut gratin

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Sweet Potatoes
  • Sweet potatoes : 2 large
  • Coconut milk : 1 cup
  • Garlic (minced) : 2 cloves
  • Fresh thyme (chopped) : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Parmesan cheese (grated) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Peel the sweet potatoes and slice them into thin rounds.
• In a saucepan, heat the coconut milk over medium heat until warm.
• Add the minced garlic, chopped thyme, salt, and black pepper to the coconut milk. Stir well.
• Layer half of the sweet potato slices in a greased baking dish.
• Pour half of the coconut milk mixture over the sweet potatoes.
• Repeat the layers with the remaining sweet potato slices and coconut milk mixture.
• Sprinkle the grated Parmesan cheese on top.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the sweet potatoes are tender and the top is golden brown.
• Let the gratin cool for a few minutes before serving.

Tips

• Make sure to slice the sweet potatoes thinly to ensure even cooking.
• You can add a sprinkle of cinnamon or nutmeg for extra flavor.

Information

• This sweet potato and coconut gratin is a delicious side dish that pairs well with roasted meats or as a vegetarian main course.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.