Sweet Potato Gratin with Coconut
Prep: 15min
|
Servings: 4
|
Cook: 30min
A sweet potato gratin made with fresh root vegetables and coconut, brought to you by Spoonsparrow!
Ingredients
- Pflanzenöl (für die Form)
- 600 g Süßkartoffeln
- 1 TL Maisstärke
- 300 ml Kokosmilch
- 4 EL Honig
- 1 Prise Zimtpulver
- 100 g Kokosraspel
Instructions
-
1.
Preheat the oven to 180°C with fan and top heat. Lightly oil a baking dish. Peel the sweet potatoes, slice thinly, and arrange in the dish.
-
2.
Stir the starch with 2-3 tbsp cold coconut milk. Bring the remaining coconut milk to a boil in a saucepan. Whisk in the starch and simmer gently for 1‑2 minutes until slightly thickened. Remove from heat, stir in honey, cinnamon, and coconut flakes, then pour over the sweet potatoes.
-
3.
Bake in the oven for about 30 minutes until golden brown and the sweet potatoes are tender. If needed, cover with foil to prevent excessive browning. Remove from oven and serve immediately.
