Healthy Sweet potato gratin
Personally I prefer to use sweet potatoes over regular potatoes because they are just so much more delicious, not to mention their amazing nutritional qualities. This is a healthy version of a traditional potato gratin; totally guilt-free and just as yummy!
Ingredients:
3 large sweet potatoes
3 eggs
salt and pepper to taste
1/2 teaspoon cumin seeds
a pinch of nutmeg
1 tablespoon honey
200ml coconut milk
200ml natural yoghurt
1 tablespoon extra virgin olive oil
20g dried onions
3 crushed garlic cloves
A handful of chopped chives
Some Himalayan salt to sprinkle on top.
Cook the sweet potatoes in water until half cooked. Let them cool, peel them and then cut into 1 centimetre thick slices.
In a large bowl combine the cumin seeds, nutmeg, honey, coconut milk, natural yoghurt, olive oil, dried onions, crushed garlic and chives. Mix together well and then add the eggs. Beat the mixture until the eggs are well blended in the mixture. Dip all the sweet potato slices in the mixture, making sure that the slices are covered well. Build your gratin by layering the sweet potato slices into a greased baking tin. Once you have layered all the sweet potato slices pour the rest of the liquid on top of the gratin. Sprinkle some Himalayan salt on the top and cook in the oven on medium heat for about 45 minutes until the top is golden-brown.
Ingredients:
3 large sweet potatoes
3 eggs
salt and pepper to taste
1/2 teaspoon cumin seeds
a pinch of nutmeg
1 tablespoon honey
200ml coconut milk
200ml natural yoghurt
1 tablespoon extra virgin olive oil
20g dried onions
3 crushed garlic cloves
A handful of chopped chives
Some Himalayan salt to sprinkle on top.
Cook the sweet potatoes in water until half cooked. Let them cool, peel them and then cut into 1 centimetre thick slices.
In a large bowl combine the cumin seeds, nutmeg, honey, coconut milk, natural yoghurt, olive oil, dried onions, crushed garlic and chives. Mix together well and then add the eggs. Beat the mixture until the eggs are well blended in the mixture. Dip all the sweet potato slices in the mixture, making sure that the slices are covered well. Build your gratin by layering the sweet potato slices into a greased baking tin. Once you have layered all the sweet potato slices pour the rest of the liquid on top of the gratin. Sprinkle some Himalayan salt on the top and cook in the oven on medium heat for about 45 minutes until the top is golden-brown.