Friday, November 18, 2016

Sweet Potato Gratin - Whole30 Approved!

So, I am on Day 26 of the Whole30 Challenge - and I'm pretty stinkin excited!!

Why? Because I set my mind to something and I am accomplishing it and because I am discovering new and exciting recipes, and I get to share with you!!

With Thanksgiving right around the corner, I wanted to get some recipes that I could easily make and bring to my parents house, that would allow me to continue my Whole30 journey, and allow me to not feel like i am missing out.

Sweet Potato with marshmallow is a big Thanksgiving staple in many homes - but clearly that is not the best choice when you are trying to change your lifestyle to consist of healthy eating!

So friends, I present to you a delicious and nutritious Whole30 complaint Sweet Potato Gratin dish that will satisfy any craving you may have had!!

Of course I put my own spin on this - but the original recipe I found here


Sweet Potato Gratin


4 lg. sweet potatoes, peeled/sliced
2 tbsp ghee (clarified butter), melted
Salt to taste
2 cups gravy
Fresh rosemary, for garnish (if you want - i did not)

Gravy (makes about 6 cups):
2 tbsp ghee (clarified butter)
1/2 large regular onion, minced
1/2 tsp oregano
1/2 basil
1/2 fresh thyme
2 tbsp balsamic vinegar
3 c bone broth (chicken, beef or turkey)
2 c coconut milk, divided
1/2 c coconut cream
1 c cashews, raw/soaked
1 tbsp lemon juice
1/4 tsp salt + more to taste

Place cashews in small bowl and cover with water, soak 2-6 hrs. Drain and put cashews in food processor with lemon juice, 1/4 tsp salt, and 1 cup of coconut milk, ½ c coconut cream. Blend until creamy, about 2-3 minutes. Let that on the side. In large pot melt ghee on medium heat, add onion and cook till see through. Add all spices, and balsamic vinegar, and stir until the smell is so good you already want to start eating! Add bone broth, the remainder of coconut milk and the cashew cream mix. Stir and simmer for 5-10 more minutes. Add more salt/pepper to taste.

Preheat oven to 375. Peel and thinly slice sweet potatoes. Brush a 9×13 baking dish or tin with ghee around the bottom and sides. Line the pan with layers of sliced sweet potato. Every layer, drizzle some ghee, add some pepper. Bake for 30 minutes. Remove from oven and pour 2 cups of gravy evenly over the top. Bake for another 30 minutes. Sprinkle top with fresh rosemary. Serve and enjoy!!!