This is what we are serving for Thanksgiving this year instead of the traditional yams with marshmallows on top. We tested this recipe last week and we all enjoyed it. I guess we were hungry again, so we forgot to take a picture of the final product, but snap one during our Thanksgiving feast. In the meantime, I thought you might like a healthier option for your Thanksgiving. Enjoy!
2 tbsp coconut oil
3 tbsp whole wheat flour
1 cup unsweetened soymilk
¼ cup fresh parmesan cheese
20 fresh sage leaves
1 tbsp fresh sage leaves – chopped
fresh ground pepper
2lbs sweet potatoes (orange yams) – sliced
1 head cauliflower – quartered and sliced ¼ inch thick
some additional coconut oil for frying
What to do with the stuff:
-Preheat oven to 350
-In a medium sauce pan, heat over medium heat the 2 tbsp of coconut oil and add flour and cook stirring for 1 min. Slowly whisk in soy milk, and 1 cup water. Cook whisking until thick enough to coat the back of a spoon (about 12 min)
-Remove sauce pan from heat and add stir in ¼ cup parmesan and the chopped sage, season with pepper and dulse
-Pour 1/3 of the mixture in the bottom of a 9×13 inch casserole dish. Arrange 1/3 of the sweet potatoes and cauliflower along the bottom of the dish, season with pepper and dulse. Repeat layer with sauce, potatoes and cauliflower 2 more times.
– cover casserole dish with foil and bake until vegetables are tender (about 1 hour)
-increase oven temperature to 425, remove foil, sprinkle a little parmesan on top and cook until golden brown (about 20min) – let stand 10min before serving.
-crips the sage – heat coconut oil in a small pan (a good thin layer at the bottom)
– add the sage leaves one at a time until they are crips, about 10 seconds each, remove and place on paper towel to drain off the oil.
-top the gratin with the sage leaves and season with pepper and dulse to taste.