This autumnal winter dish is a healthy adaptation of the Dauphinoise dish which is traditionally made with cream and flour. This version is stripped down of the cream and gluten, but infused with flavour. And it is deceptively easy. Perfect as a main or side dish, especially for a dinner party or thanksgiving meal. It only contains two main ingredients and is all a question of slicing and layering and then letting it sit in the oven. Both crispy and soft and bursting with herbed leek sauce, it still retains a feel of a simply, whole-food focused dish.
They contain over 400% of our daily need for Vitamin A (Beta-Carotene) which helps ward off cancer and supports fertility. (1)
Also contain high levels of Vitamin C, Potassium and Vitamin B6 which helps reduce the chemical homocysteine, which is associated with degenerative diseases and heart attacks. (2)
Diabetes: Despite containing more natural sugars than potatoes, sweet potatoes are low on the glycemic index scale and research supports the lowering of blood sugar and insulin resistance in people with diabetes. (3)
High in fiber–the high finer content of sweet potatoes have also been shown to balance blood sugar and insulin levels. (4)
Reduces chronic inflammation. (5)
Serves 4 - 6
3 small sweet potatoes or 2 large (peeled+thinly sliced)
1 leek (finely chopped)
1/4 cup coconut milk cream/or milk cream
Herbs (such as thyme, chives, basil...)
Preheat oven to 375ºF/190ºC.
Oil an oven-proof dish and arrange the peeled and sliced sweet potatoes in rows (dish pictured has 2 layers)
In a small bowl, combine chopped leeks with the cream, S+P and herbs and mix.
Drizzle the leek cream over sweet potatoes and then bake in oven for approximately 30–40 minutes until the edges of the potatoes have crisped and the inside is softened.