The Washington Post

Sweet Potato Crunch Gratins

Sweet Potato Crunch Gratins 2.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

One Pan Jan 19, 2017

Try this simple and savory no-cheese dish when you’re in the mood for a heap of comfort food. What seems like a pile in each gratin dish will cook down nicely.

We’ve used store-bought kale chips here; if you make your own, toss them with nutritional yeast before they hit the oven to lend this dish maximum flavor.

Serve with a salad of peppery greens.

Make Ahead: The gratins, without the kale topping, can be cooked, cooled, covered and refrigerated up to 2 days in advance. Reheat, covered, in a 350-degree oven until warmed through.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • Two medium 8-to-10-ounce sweet potatoes
  • 1 or 2 medium parsnips
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • Kosher or sea salt
  • 1/2 cup low-fat coconut milk
  • 1/4 cup fresh lime juice (from 2 limes)
  • 1/3 cup fried shallots/crispy fried onions
  • 2/3 cup canned, no-salt-added black beans, rinsed and drained
  • Crushed kale chips, for serving (see headnote)

Related Recipes

Directions

Preheat the oven to 375 degrees. Place two individual gratin dishes on a baking sheet.

Peel and trim the sweet potato and parsnips, then cut them into matchsticks (different lengths are okay, as is heaping them together). Drizzle with the oil and toss to coat on the cutting board, then divide evenly between the gratin dishes. Season them using half of the chili powder and a good pinch of salt. Roast for about 30 minutes, stirring once, until the vegetables have cooked down a bit and are beginning to brown. Remove from the oven; keep the oven on.

Whisk together the coconut milk, the remaining chili powder and the lime juice in a liquid measuring up, then pour over each gratin dish. Stir in the fried shallots/onions, then scatter the black beans on top. Return to the oven; roast for 15 to 20 minutes or until the beans have warmed through and the gratins are bubbling.

Sprinkle the kale chips on top, then give each gratin a quick stir; serve hot.

Rate it

Recipe Source

From deputy Food section editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (4)

Rate this recipe

Nutritional Facts

Calories per serving: 500


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 7g 35%

Cholesterol: 0mg 0%

Sodium: 280mg 12%

Total Carbohydrates: 75g 25%

Dietary Fiber: 15g 60%

Sugar: 15g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle