Posted by xuli on 2006-08-14 21:42:35
Post Subject:
Here's a casserole recipe I've been dying to try forever, and finally made tonight. It's still in the oven, so I can't say how it tastes, but OMG it smells amazing! (ETA: It's delicious!) It comes from Moosewood Restaurant New Classics.
Caribbean Sweet Potato Gratin
1 garlic clove
1-1/2 t. freshly grated lime peel
2 T. fresh lime juice
2 T. chopped fresh cilantro
1/2 t. dried thyme
1-1/2 t. salt
1/2 t. ground black pepper
2-1/2 c. coconut milk*
4 c. (1-1/2 lb.) peeled and VERY thinly sliced sweet potatoes
1 c. cooked rice (I used brown)
1-1/2 c. cooked black beans (or 1 can, drained)
1-1/2 c. fresh spinach, rinsed, stemmed & chopped
Topping
3/4 c. cornmeal
1 T. veg oil
1/2 t. dried thyme
1/4 t. ground cumin
1/4 t. salt
Preheat oven to 350. Oil a 9 x 13-inch baking pan.
Combine all ingredients up to the coconut milk with the coconut milk in a bowl. Pour 1/3 of this mixture into the greased pan. Layer 1/2 of the potatoes, 1/2 of the rice, 1/2 of the beans and 1/2 of the spinach in the pan. Pour another 1/3 of the coconut milk mixture over everything, then repeat an additional layer with the second half of the potatoes, rice, beans and spinach. Pour remaining coconut milk over all.
Combine the topping ingredients and sprinkle on top.
Bake, uncovered, for 1 hour, rotating in oven after 30 min. When potatoes are tender, remove from oven and let sit for another 2-3 min so the potatoes can absorb remaining liquid.
* If you're using canned coconut milk, this would be 1-1/2 cans. Freeze the leftover milk, or refrigerate it and use it within three days to make coconut rice!
