Sweet Potato Gratin
I really thought I had posted this recipe before, and with that thought that I had a picture. Yet somehow I have managed to either delete or just forget to post what is easily my favorite Thanksgiving Recipe. I stumbled across the original version of this recipe many moons ago in the Washington Post and in the years since have modified and adjusted until it is just right. I’m not even sure if I have the original version written down anymore, but I remembered it involved bacon and pecans and didn’t involve brown sugar, coconut milk, or vanilla.
5 large sweet potatoes, cut evenly into 1in thick rings
2 cups coconut milk
1 tsp vanilla
1/4 cup soybutter
1/4 cup flour
1/4 cup light brown sugar
1/4 cup white sugar
2 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
- In a large slow cooker layer the sweet potatoes and then pour in the coconut milk. The milk should come half way up the stack of potatoes, so add more if needed. Cook on high for 3hrs stirring once after hour or so.
- In a medium bowl cut the butter with the remaining ingredients to create a crumb topping. Pour over the top of the slow cooker. Cook on high for another hour, with the lid partially off.
To me this dish is the best of Thanksgiving, and I love sharing it with others.