Mexican Sweet Potato Gratin & a Haircut! GF, V, MD!
glutenfreehappytummy
glutenfreehappytummy
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Ingredients

  • 2 Sweet Potatoes (long and thin)
  • 1 tsp EVOO
  • 1 Tbsp chili powder
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 inch rounds. Not paper-thin, but thin-ish. I used the 2nd setting on the mandolin. In a bowl, toss your rounds with the EVOO and about 1 1/2 Tbsp of the spice mix. Then, in a oven-safe, non-stick pan, arrange your rounds overlapping, starting on the rim and spiraling in towards the center. After you have this layer, spray it w/ EVOO and then make another layer. Repeat, spraying after each layer until your potatoes run out — I made 3 layers
  • 5 more minutes. Make sure the potatoes are fork tender. You will notice that it has sort of, “shrunk” — and that’s great!
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 can black beans, drained and rinsed
  • 1/2 cup veg stock
  • 1/2 lime
  • 1 tsp cumin
  • 1/2 tsp spice mix (see above)
  • 1 avocado 1 Tbsp minced red onion
  • 1 small garlic clove, grated
  • 1/2 small tomato, seeded and diced small (BED omit)
  • salt

Instructions

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