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Caribbean Sweet Potato Gratin

meganalayne
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Moosewood Restaurant New Classics

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• 1 garlic clove, minced
• 1 1/2 t freshly grated lime peel
• 2T fresh lime juice
• 2T chopped fresh cilantro
• 1/2 t dried thyme
• 1 1/2 t salt
• 1/2 t pepper
• 2 1/2 c coconut milk (1 1/2 cans)
• 4c peeled and THINLY sliced sweet ptoatoes (1 1/2 lbs)
• 1c cooked rice
• 1 1/2 c cooked black beans (15 oz can, drained)
• 1 1/2 c fresh spinach, rinsed, stemmed,and chopped
• Topping:
• 3/4 c cornmeal
• 1T oil
• 1/2 t dried thyme
• 1/4 t cumin
• 1/4 t salt

1. Preheat oven to 350. lightly oil 9x13 baking pan.

2. Combine garlic, lime peel and juice, cilantro, thyme, salt, pepper, and cocnut milk in measuring cup. pour one third of mixinto prepared baking pan. Layer half of sweet potatoes in bottom, topped by half of rice, half of black beans, and half spinach. Pour on another third of coconut milk mix and repeat layers of sweet potatoes, rice, beans, and spinach. Pour remaining coconut milk mix over all.

3. In small bowl, combine all of topping ingredients and sprinkle over gratin.

4. Bake, uncovered, 60 minutes, rotating pan in oven after 30 minutes. When potatoes are tender and topping is cris and golden brown, remove from oven and let sit for 2-3 minutes until potatoes absorb any remaining liquid.