Can I make purple sweet potato gratin dairy-free?

Yes! Replace dairy milk with additional coconut cream and use dairy-free cheese alternatives.

Why are my purple sweet potatoes turning color?

Exposure to air can cause oxidation. Work quickly and submerge sliced potatoes in cold water if not using immediately.

What is special about purple sweet potatoes?

Antioxidants like anthocyanins, which are abundant in purple sweet potatoes, aid to minimize inflammation and the risk of chronic illnesses. In addition, they are high in potassium, fiber, and vitamins A and C, all of which promote longevity and general health.

Which color sweet potato is best for weight loss?

Purple and orange sweet potatoes are best for weight loss. They’re high in fiber and antioxidants, which can help with fat metabolism and appetite control. Choose baked or steamed versions for the healthiest option.

Where can I find purple sweet potatoes?

Check Asian markets, specialty grocery stores, or farmers markets. They're often available in fall and winter months.

Coconut Cream Purple Sweet Potato Gratin

Name: Coconut Cream Purple Sweet Potato Gratin
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Asian
Ingredients: 3 lbs purple sweet potatoes, peeled and sliced 1/8-inch thick; 2 cups full-fat coconut cream; 1 cup whole milk; 3 garlic cloves, minced; 2 shallots, finely diced; 1 tbsp fresh thyme leaves; 1 tsp fresh rosemary, chopped; 1½ cups Gruyère cheese, grated; ½ cup Parmesan cheese, freshly grated; 2 tbsp butter; 1 tsp nutmeg, freshly grated; Salt and white pepper to taste

Description

Transform ordinary Purple Sweet Potato Gratin into an extraordinary culinary masterpiece with this vibrant and luxurious touch of coconut cream!

Ingredients

Scale

3 lbs purple sweet potatoes, peeled and sliced 1/8-inch thick

2 cups full-fat coconut cream

1 cup whole milk

3 garlic cloves, minced

2 shallots, finely diced

1 tbsp fresh thyme leaves

1 tsp fresh rosemary, chopped

1½ cups Gruyère cheese, grated

½ cup Parmesan cheese, freshly grated

2 tbsp butter

1 tsp nutmeg, freshly grated

Salt and white pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
Wash and peel the purple sweet potatoes. Using a mandoline, slice them into uniform 1/8-inch thick rounds.
In a saucepan, combine coconut cream, milk, garlic, and shallots. Bring to a gentle simmer.
Add thyme, rosemary, nutmeg, salt, and white pepper. Simmer for 5 minutes.
Butter your baking dish. Layer purple sweet potatoes slices, slightly overlapping.
Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the cheese mixture.
Repeat layering twice more, ending with cheese on top.
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes until golden brown and bubbly.
Let rest for 10 minutes before serving.

Notes

Assemble up to 24 hours in advance, cover, and refrigerate.

Keep leftovers in an airtight container for up to 4 days.

Can be frozen for up to 3 months. Thaw overnight in refrigerator.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: Asian, French

Nutrition

Calories: 285
Sugar: 6g
Sodium: 28.5 mg
Fat: 16g
Carbohydrates: 28g
Fiber: 4g
Protein: 8g
Cholesterol: 14.25 mg