Sage and Sweet Potato Gratin
Serves 6 to 8
- ¼ cup extra-virgin olive oil
- ¼ cup fresh sage leaves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 heads garlic, cloves removed and peeled
- 1 large yellow onion, finely chopped
- 2 cups coconut milk
- 1 cup vegetable broth or Parmesan broth
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons tapioca starch
- 2 pounds sweet potatoes, peeled and thinly sliced
- ¼ cup grated Parmesan cheese or nutritional yeast (optional)
Preheat the oven to 400° F. Brush a 2-quart casserole dish with olive oil and set aside.
Heat a small saucepan over medium heat. Add the olive oil, sage, thyme, rosemary, and garlic. Reduce heat to low and cook 20 minutes, until the garlic is tender and the oil is fragrant.
Use a slotted spoon to remove the garlic and herbs from the oil. Chop them and set aside.
Transfer the oil to a sauté pan and heat to medium high. Add the onion and cook until fragrant and translucent.
Add the coconut milk, broth, garlic mixture, salt, pepper, and tapioca starch to the mixture.
Cook, stirring frequently, until the mixture begins to thicken, then remove from heat.
Arrange the sweet potatoes in a casserole dish and pour the coconut milk mixture over the top. Cover the dish with aluminum foil.
Top with grated cheese or nutritional yeast, if using, and bake, covered, for 40 minutes, or until the sweet potatoes are tender.
Remove the foil and bake an additional 5 minutes, until the top is crispy. Let rest 5 minutes before serving.