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Light Sweet Potato Au Gratin

Prep: 10 min
Cook: 50 min
Total: 60 min

Ingredients for 5 servings

  • 2 large (~2lb or 450g) sweet potatoes, sliced
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 2 tablespoons arrowroot
  • 1/2 cup grated parmesan
  • 1/3 cup shredded gouda
  • 1 tablespoon fresh rosemary, chopped
  • 1 can (13.5oz) lite coconut milk
    • SUBSTITUTE: skim milk; full fat coconut cream


Step 1

Set oven to 350F.

Step 2

Wash sweet potatoes, then slice them up using a mandolin or sharp knife. They should be the thickness of about 2 nickels. Add them to a bowl.

Step 3

Sprinkle in nutmeg, cinnamon, smoked paprika and arrowroot and toss. Make sure every slice is coated.

Step 4

In a baking dish or cast iron skillet, lightly spray with cooking spray, then arrange a single layer of overlapping sweet potatoes in the bottom. Add a bit of parmesan and then pour in some of the coconut milk. Repeat.

Step 5

On the final top layer add the gouda and rosemary.

Step 6

Cover with foil and bake in the oven for 50 minutes, removing the foil about halfway through in order to brown the top.

Step 7

Let it cool for at least 20 minutes before enjoying.  The longer it has to cool, the thicker and creamier it will be upon serving.