experiencelifemag.com Print › | Back › Sweet Potato Gratin With Coconut Milk and Chipotle Chile Serves eight December 2008 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds One 15-ounce can unsweetened coconut milk 1/2 chipotle chile in adobo sauce, seeded and minced 1 tbs. fresh lime juice 1 tsp. salt 1 tbs. maple syrup 3 garlic cloves, thinly sliced Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned. Recipe excerpted from The Healthy Hedonist Holidays by Myra Kornfeld (Simon & Schuster, 2007).

Sweet Potato Gratin With Coconut Milk and Chipotle Chile

Serves eight

• 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
• One 15-ounce can unsweetened coconut milk
• 1/2 chipotle chile in adobo sauce, seeded and minced
• 1 tbs. fresh lime juice
• 1 tsp. salt
• 1 tbs. maple syrup
• 3 garlic cloves, thinly sliced

Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned.

Recipe excerpted from The Healthy Hedonist Holidays by Myra Kornfeld (Simon & Schuster, 2007).

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