Got this recipe today. Does this sound ike anything you have ever eaten?

I have to admit, it sounds interesting to me, but I'm having real problems getting my head around anything that is sweet and has garlic and Chipotle in it.

Anybody??

:shrug:


Sweet Potato Gratin With Coconut Milk and Chipotle Chile

3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
One 15-ounce can unsweetened coconut milk
1/2 chipotle chile in adobo sauce, seeded and minced
1 tbs. fresh lime juice
1 tsp. salt
1 tbs. maple syrup
3 garlic cloves, thinly sliced

Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned.

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Got any comments or information to offer?


Laura

sounded good till then

but I'd skip the maple syrup, too. The sweet potatoes are sweet enough.

It's more of a flavor enhancer than a sweetener. It's much better than marshmallows. I'll also add nutmeg and cinnamon and some sour cream.

I may try this recipe. It sounds like an intriguing combination of Southern/Soul - Thai - Hispanic

combination of sweet and smoky-hot is great.

Your recipe might be too sweet. I do love Thai food though, which often has great combinations of sweet-hot-sour -- so this could be really good, with garlic added to the mix to boot! (no such thing as too much garlic!)
Give it a try, if too sweet you could cut back a bit on the coconut milk and maple syrup next time. It could be really amazing!

I had to look at that recipe a couple of times before I figured out that the coconut milk functions like cream does in more traditional gratins. (While I was not looking for a vegan recipe, I was kinda tickled to realize this one is because it calls for the coconut milk!)

I've been looking for something different to try for Thanksgiving this year--thus the hunt for a sweet potato dish that isn't the standard marshmallow/brown sugar butter confection. I'll probably halve this and try it out on my family.


Laura

This recipe will certainly be better than that stuff! You're right - the coconut milk will substitute for the usual cream. Without opening a can here and tasting it, I'm not sure how much sweetness it will contribute. I do love Thai dishes that contain coconut milk.

Let us know how it turns out. I'm real tempted to try it myself.

If you want, I could find the recipe for Chipotle Sweet Potatoes that I've used.

Hot and sweet is a good combination. Let us know how it goes.