Sweet Potato and Brussels Sprout Gratin
Serves: 6-8
  • 1½ tablespoons neutral coconut oil - divided, plus more for oiling baking pan
  • 1 large yellow onion - sliced
  • sea salt - to taste
  • 3 large sweet potatoes - thinly sliced or shredded on mandolin
  • 1 lb Brussels sprouts - thinly sliced or shredded
  • 2 large garlic cloves - shredded or minced, divided
  • freshly ground black pepper - to taste
  • 1 can unsweetened coconut milk
  • 1 tablespoon curry powder - preferably homemade, or to taste
  • ⅓ cup pecans or walnuts - chopped or shredded
  • whole nutmeg - to taste, for grating on top (optional)
  1. Warm 1 tablespoon coconut oil over medium heat in a medium sauté pan. Add onion and a pinch of salt and sauté until caramelized and lightly golden, for about 15 minutes. Set aside.
  2. Preheat oven to 400° F (200° C). Prepare a medium baking dish or 10-inch cast-iron pan by oiling it with coconut oil.
  3. Arrange half of the sweet potatoes on the bottom of the dish/pan. Scatter caramelized onion on top.
  4. Combine Brussels sprouts, 1 garlic clove, pinch of salt, freshly ground black pepper and the remaining ½ tbsp of coconut oil in a mixing bowl, toss to coat. Spread Brussels sprouts in a layer on top of the onions. Arrange the rest of the sweet potatoes on top.
  5. Combine coconut milk and curry powder, whisk or blend to mix. Pour mixture over the gratin.
  6. Combine pecans with the rest of the garlic, sea salt and black pepper to taste. Sprinkle the mixture on top of the potatoes. Cover your baking dish or pan with a lid or foil and bake for 25 minutes. Take off the cover and continue to bake for another 30 minutes, or until soft throughout.
  7. Garnish by grating nutmeg on top and serve right away. Leftovers are delicious when reheated in the pan, with some coconut oil and covered, over medium-low heat, or at 350° F in the oven for about 10-15 minutes.
1. If you don't have curry, you might have all the spices to mix your own curry. Use a mixture of turmeric (1 teaspoon), cumin seeds (1 tablespoon), 5 crushed cardamom pods and a pinch of red pepper flakes instead of pre-made curry powder. Adjust amounts of spices to your taste if desired. Fresh turmeric root is also an excellent addition here, when blended with coconut milk and other spices.
2. I find that the best and most convenient way of preparing this gratin is baking it in a cast-iron pan. In the absence of my own kitchen and dishes, I made it in baking dishes for this post.
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-potato-and-brussels-sprout-gratin/