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Chili-Lime Sweet Potato Gratin 🍠🍠🍠
An Impressive + Ultra Delicious Thanksgiving Side Dish made with lots of love.
Our Chili-Lime Sweet Potato Gratin is the perfect warm side dish for cozy November and December evenings in, gathered around the dinner table with family.
GORGEOUS layers of tender sweet potatoes, a touch of parmesan and sweet chili lime sauce – all come together surprisingly well!
It’s vibrant, tangy, a little bit cheesy, and so VERY good!
This is a great, make-ahead dish for Friendsgiving, Thanksgiving, and all the upcoming holidays.
➡️ To Make in Advance: Simply prepare and arrange the entire recipe in your dish, cover, then refrigerate until ready to bake.
Makes about 6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil, avocado oil, or unrefined coconut oil, melted
- 2 Tbsps pure maple syrup, or raw honey
- juice of 2 fresh limes
- 2-3 cloves fresh garlic, finely chopped
- 2 tsps smoked paprika
- 1 tsps ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp crushed red chili flakes
- 3 lbs. sweet potatoes, or yams scrubbed
- freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese, plus extra to sprinkle on top
- 2 Tbsps chopped fresh cilantro or parsley
- fresh lime slices as garnish
Instructions:
Preheat your oven to 400 degrees f. and lightly grease a round 2-quart baking dish with a touch of oil.
Scrub your sweet potatoes and remove any dark spots with a knife.
Rinse your sweet potatoes thoroughly to remove any dirt and pat the excess moisture with a towel.
Using a mandoline or a very sharp knife, carefully slice your potatoes into 1/8-inch thick rounds.
In a mixing bowl, whisk your 1/4 cup oil of your choice, maple syrup or honey, fresh squeezed lime juice, garlic, paprika, cumin, oregano, red chili flakes, and sea salt.
Add potato rounds and gently toss until they are well coated in this dressing. Sprinkle with parmesan.
Layer your potato rounds nicely in your prepared baking dish as shown in the photos.
Using a rubber spatula, pour the remaining dressing from the bowl over the top of your sweet potatoes in the baking dish.
Cover your dish, and bake for 40-45 minutes until sweet potatoes are tender.
Uncover your dish, sprinkle lightly with a bit more parmesan if desired, and continue to bake for 10 minutes more, or until the tops are a beautiful golden brown.
Garnish with fresh chopped cilantro or parsley, fresh cracked black pepper, and lime wedges.
Serve warm or at room temperature.
❤Rachel
Ingredients
- 1/4 cup extra-virgin olive oil, avocado oil, or unrefined coconut oil, melted
- 2 Tbsps pure maple syrup, or raw honey
- juice of 2 fresh limes
- 2-3 cloves fresh garlic, finely chopped
- 2 tsps smoked paprika
- 1 tsps ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp crushed red chili flakes
- 3 lbs. sweet potatoes, or yams scrubbed
- freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese, plus extra to sprinkle on top
- 2 Tbsps chopped fresh cilantro or parsley
- fresh lime slices as garnish
Instructions
- Preheat your oven to 400 degrees f. and lightly grease a round 2-quart baking dish with a touch of oil.
- Scrub your sweet potatoes and remove any dark spots with a knife.
- Rinse your sweet potatoes thoroughly to remove any dirt and pat the excess moisture with a towel.
- Using a mandoline or a very sharp knife, carefully slice your potatoes into 1/8-inch thick rounds.
- In a mixing bowl, whisk your 1/4 cup oil of your choice, maple syrup or honey, fresh squeezed lime juice, garlic, paprika, cumin, oregano, red chili flakes, and sea salt.
- Add potato rounds and gently toss until they are well coated in this dressing. Sprinkle with parmesan.
- Layer your potato rounds nicely in your prepared baking dish as shown in the photos.
- Using a rubber spatula, pour the remaining dressing from the bowl over the top of your sweet potatoes in the baking dish.
- Cover your dish, and bake for 40-45 minutes until sweet potatoes are tender.
- Uncover your dish, sprinkle lightly with a bit more parmesan if desired, and continue to bake for 10 minutes more, or until the tops are beautiful golden brown.
- Garnish with fresh chopped cilantro or parsley, fresh cracked black pepper, and lime wedges.
- Serve warm or at room temperature.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1/4 cup extra-virgin olive oil, avocado oil, or unrefined coconut oil, melted
- 2 Tbsps pure maple syrup, or raw honey
- juice of 2 fresh limes
- 2-3 cloves fresh garlic, finely chopped
- 2 tsps smoked paprika
- 1 tsps ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp crushed red chili flakes
- 3 lbs. sweet potatoes, or yams scrubbed
- freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese, plus extra to sprinkle on top
- 2 Tbsps chopped fresh cilantro or parsley
- fresh lime slices as garnish
Instructions
- Preheat your oven to 400 degrees f. and lightly grease a round 2-quart baking dish with a touch of oil.
- Scrub your sweet potatoes and remove any dark spots with a knife.
- Rinse your sweet potatoes thoroughly to remove any dirt and pat the excess moisture with a towel.
- Using a mandoline or a very sharp knife, carefully slice your potatoes into 1/8-inch thick rounds.
- In a mixing bowl, whisk your 1/4 cup oil of your choice, maple syrup or honey, fresh squeezed lime juice, garlic, paprika, cumin, oregano, red chili flakes, and sea salt.
- Add potato rounds and gently toss until they are well coated in this dressing. Sprinkle with parmesan.
- Layer your potato rounds nicely in your prepared baking dish as shown in the photos.
- Using a rubber spatula, pour the remaining dressing from the bowl over the top of your sweet potatoes in the baking dish.
- Cover your dish, and bake for 40-45 minutes until sweet potatoes are tender.
- Uncover your dish, sprinkle lightly with a bit more parmesan if desired, and continue to bake for 10 minutes more, or until the tops are beautiful golden brown.
- Garnish with fresh chopped cilantro or parsley, fresh cracked black pepper, and lime wedges.
- Serve warm or at room temperature.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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