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Title: Sweet Potato Gratin With Pineapple & Coconut Milk
Categories: Casseroles, Vegetarian
Yield: 4 Servings

1 1/2 lb Sweet potatoes;
- peeled, thinly sliced
1 tb Olive oil -OR-
1/4 c Water
2 Shallots; chopped
1 c Pineapple; chopped,
- fresh or canned
1/2 c Unsweetened coconut milk
1/2 ts Ground cardamom
1/8 ts Cayenne
Salt
Black pepper; freshly ground
1/2 c Unsalted peanuts;
- dry-roasted, ground

Preheat the oven to 375?F. Bring a large pot of salted water to a
boil over high heat. Parboil the potato slices for 5 minutes, drain
well, and set aside.

Heat the olive oil or water in a medium-sized saucepan over medium
heat. Add the shallots and cook until tender, about 5 minutes. Stir
in the pineapple, coconut milk, cardamom, cayenne, and salt to taste.
Set aside.

Lightly oil a 2 qt gratin dish. Arrange half of the sweet potatoes in
the bottom of the dish. Season to taste with salt & pepper. Top with
half of the pineapple mixture, followed by the remaining sweet
potatoes, and then the remaining pineapple mixture. Sprinkle the
peanuts on top.

Bake until the sweet potatoes are tender, about 40 minutes. Let rest
for 5 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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