Sweet potatoes are better for you than white ones. Here’s why…
Orange flesh potatoes contain up to four times the antioxidants, zeaxanthin and lutein as white ones. The antioxidant scores of sweet potatoes are equal to that of Brussels sprouts, kale and spinach. Also these contain fewer toxins and more vitamin A.
I’ve seen this dish done with white potatoes, and it’s so stunning that I had to try a sweet potato version.
When a meal looks beautiful it elevates your dining experience to something more exciting — and healthy foods are enjoyed even more.
- Preheat the oven to 400 degrees F. Cover the bottom of a dark metal, round 8-inch cake pan with lightly greased parchment paper.
- In a large skillet, sauté the shallots in the coconut oil until tender. Add the fresh herbs, garlic and broth. Bring to a boil, and then simmer until the mixture has reduced by half, about 10 minutes.
- Peel the sweet potatoes and cut into thin ⅛ inch rounds
- Arrange a single layer of sweet potato rounds on the bottom of the prepared cake pan. Season with salt and pepper, and spread with a spoonful of the reduced broth. Repeat with more layers of sweet potatoes, seasoning each layer and spreading with the reduced broth. Pour the remaining broth over the last layer.
- Cover the top of the gratin with a piece of parchment paper and foil. Bake for 60 minutes. Remove the foil and parchment paper and bake for another 10 minutes, to allow the top to dry out a bit.
- Remove the gratin from the oven, carefully invert on an oven-safe plate, then return to the oven until the high broil, 6 inches from the heat for about 2 minutes, until nicely browned on top.