Description
A creamy, comforting casserole featuring layers of tender sweet potatoes and rich coconut milk, perfect for family gatherings and cozy weeknight meals.
Ingredients
Scale
- 1 tbsp coconut oil (or olive oil)
- 1 can coconut milk (14 oz)
- 1 rosemary sprig (or 2 tbsp dried and crushed)
- 2 tsp thyme leaves (fresh or dried)
- 2 garlic cloves (minced)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp cornstarch
- 2 sweet potatoes (peeled and sliced into 1/4″, about 4 cups)
- 1 onion (thinly sliced)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9″ oven-safe baking dish with the coconut oil to prevent sticking.
- In a saucepan over medium heat, combine the coconut milk, rosemary, garlic, thyme, salt, and pepper. Bring to a boil, whisking occasionally.
- In a small bowl, mix together cornstarch with 1/4 cup cold water until smooth. This will help thicken the coconut milk sauce.
- Whisk the cornstarch slurry into the boiling coconut milk and keep whisking until it thickens, around 2-3 minutes. Remove the pan from heat and take out the rosemary sprig.
- In your prepared baking dish, layer the sweet potato slices followed by onion slices, repeating until everything is used up.
- Gently pour the garlic and herb-infused coconut milk evenly over the casserole, ensuring all layers are coated.
- Cover the dish with foil and bake for 60 minutes. Then, remove the foil and bake for another 15 minutes, allowing the top to get golden and crisp.
- Remove from the oven and let it rest for 10-15 minutes before serving.
Notes
Using high-quality ingredients will elevate your dish. Allow the coconut milk to come to room temperature for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg