Caribbean Sweet Potato Gratin Recipe

Name: Caribbean Sweet Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced; 1 1/2 teaspoons lime peel, freshly grated; 2 tablespoons lime juice, fresh; 2 tablespoons cilantro, fresh, chopped; 1/2 teaspoon dried thyme; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 2 1/2 cups coconut milk; 1 1/2 lbs sweet potatoes, peeled and thinly sliced; 1 cup cooked rice; 1 1/2 cups black beans, cooked (a drained, 15 ounce can is fine); 1 1/2 cups fresh spinach, rinsed, stemmed, and chopped; 3/4 cup cornmeal; 1 tablespoon vegetable oil; 1/2 teaspoon dried thyme; 1/4 teaspoon ground cumin; 1/4 teaspoon salt

Servings: persons

1 garlic clove, minced
1 1/2 teaspoons lime peel, freshly grated
2 tablespoons lime juice, fresh
2 tablespoons cilantro, fresh, chopped
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 1/2 cups coconut milk
1 1/2 lbs sweet potatoes, peeled and thinly sliced
1 cup cooked rice
1 1/2 cups black beans, cooked (a drained, 15 ounce can is fine)
1 1/2 cups fresh spinach, rinsed, stemmed, and chopped
3/4 cup cornmeal
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon salt

1
Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray.
2
Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the rice, half of the black beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato,rice, beans, and spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly.
3
In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin.
4
Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.

610

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 garlic clove, minced, 1 1/2 teaspoons lime peel, freshly grated, 2 tablespoons lime juice, fresh, 2 tablespoons cilantro, fresh, chopped, and more.

Yes, Caribbean Sweet Potato Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Sweet Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions