Sweet potato gratinee

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This recipe is a modification of a higher calorie dish. I have included notes on why certain substitutions were made that hopefully can help you modify other recipes with similar ingredients. I have listed the original ingredient in the recipe, and marked candidates for replacement with asterixes. I have put replacement recommendations in the comments.

1-2 lbs sweet potatoes
2-3 large apples (any kind)
Butter *
1/2 cup cream *
Nutmeg, cinnamon, salt and pepper
Bread crumbs

Peel apples, core, peel, slice and sautee with butter.

In the meantime peel sweet potatoes, slice thin.
Place slices of sweet potato in a casserole dish and season with salt and pepper, a little bit of nutmeg (1/4 teaspoon) and cinnamon (1/2 teaspoon)
Mix thoroughly
Add cream (or milk, or soymilk).

Butter (or lightly oil) a gratin dish, and layer sweet potatoes on the bottom
Sprinkle caramelized apples over the potatoes
Add a layer of sweet potatoes

Cover with aluminium foil and bake in a 350 degree oven for approx 60 minutes, until tender.

Remove foil, add breadcrumbs and small knobs of butter (or butter replacement) and bake until the bread crumbs have browned.

Comments: a low calorie food, high in fiber and a good source of vit A (beta carotene), vitamin c and manganese, a good source of copper, vit B6, potassium and iron

Healthier Options for the Butter: For full flavor, but healthier option use ghee. It's a little more expensive, and is still based on butter, but has been processed in a way that takes several of the milk proteins that compound the cholesterol issues with butter. Early studies have shown that ghee has a considerably healthier effect on cholesterol levels than fresh butter. For a much healther option that will have less flavor you can use canola oil for the sautee. For price reasons I recommend trying to saute a couple apple slices in canola and see how you feel about the flavor.

Healthier Options for the Cream: Cream brings a very unique sweet without including sugar flavor to the table. To maintain much of that flavor while controlling calories moving to half and half is a very reasonable option. The flavor of the apples will also interplay very well with the slightly nutty tones of soy milk. Do not use very vanilla Silk, or any other heavily sugared flavors. Original soy milk, or a simple vanilla flavor is best. It will create a different effect, but is a very compatible flavor profile with the nutmeg and cinnamon flavoring in this dish.