SP Gratin

This vegetarian gratin is hearty enough to be served as a main course.

Sweet Potato Gratin

(adapted for the Sun Oven from Moosewood New Classics)


2 1/2 cups coconut milk (unsweetened)

1 clove garlic, minced

1 1/2 teaspoons freshly grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon dried thyme

1 1/2 teaspoons salt

2 sweet potatoes (about 1 1/2 pounds), peeled, halved lengthwise, and thinly sliced (4 cups)

1 cup cooked brown rice

1 1/2 cups cooked black beans (or 1 15-ounce can, drained)

1 1/2 cups fresh spinach, stemmed and chopped


3/4 cup cornmeal

1/2 teaspoon dried thyme

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 tablespoon coconut oil, melted


Set Sun Oven out to preheat. lightly coat a baking pan with cooking spray; set aside.

In a medium bowl, stir together the coconut milk, garlic, lime zest, lime juice, cilantro, 1/2 teaspoon thyme, 1 1/2 teaspoons salt. Spoon 1/3 of the coconut milk mixture onto the bottom of the prepared baking pan. Layer half of the sweet potato on top, slightly overlapping the slices. Top with half of the rice, half the beans, and half the spinach. Repeat, finishing with the last third of the coconut milk mixture.

In a small bowl, whisk together the cornmeal, thyme, cumin, and salt. Add the coconut oil and mix well. Sprinkle the topping over the gratin. Cover with a second baking pan and bake in the Sun Oven until the potatoes are tender, 1 1/2 to 2 hours. Let cool 5 minutes before serving.

Makes 6 to 8 servings.

SP Gratin Piece

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