Murasaki Sweet Potato Gratin V, GF


This sweet potato gratin is entirely plant based and packed with nutrients. Healthy fats from cashew, B vitamins from nutritional yeast, dietary fiber from the potatoes as well as essential vitamins and minerals. The ones I got were specifically for a Green City Farmers' Market demo from Froggy Meadow Farm, but you can use any Japanese sweet potato with similar result. If you use cast iron, there's iron in there as well! The recipe below will serve 2. Amounts for 12 are included as well. Enjoy as a main with a salad on a cold evening or as one of the sides to your holiday festivities. 


blender—ideally Vitamix
2 mixing bowls
small baking vessel—ideally cast iron (use large if making for 12)

Ingredients                                     for two                     for twelve

murasaki sweet potatoes               1ea (1/2#)                 5-6ea (4#)
red cipolini onions                            1/2ea                         2ea
hickory nuts                                       3T                           2/3c
butternut squash**                            1/4#                         1#
cashews (soaked overnight)***         1pt                          1pt
almond flour                                            1/3c                         1c
coconut oil                                               2tsp                         1T
nutritional yeast                                       4T                           1c
salt                                                            TT       TT
pepper                                                      TT       TT
garlic powder                                        sprinkle                  sprinkle
rubbed sage (Spice House)                      TT       TT


Set oven to 375 degrees Fahrenheit. Lightly grease your pan with coconut oil if it’s not seasoned cast iron. Rinse and drain the soaked cashews and add to the base of your blender. Add just enough water to blend and blend until smooth. For two people, take 1/4c of the cashew cream and mix with 1/4c water, 3T of nutritional yeast, 1/2t salt, a pinch of pepper and a pinch of rubbed sage. In a separate bowl, mix the almond flour with the coconut oil and 1T nutritional yeast, salt, pepper, sage and a sprinkle of garlic powder to taste with your fingers until a soft crumb forms. Peel and slice the murasaki potato on the mandolin. Do the same with the red onion and butternut squash. Layer the vegetables in a pretty overlapping pattern in your cast iron sprinkling each layer with salt, pepper and sage. Pour the cashew mixture over the top. Top with hickory nuts and almond topping. Bake for 27 minutes. Let cool slightly and enjoy. (Baking time may be slightly more or less depending on oven and portion, check after 25 minutes. If doing a larger batch, tent with foil after 25 minutes and continue cooking until done)

**Check out this butternut squash soup recipe for the extra butternut squash

***You can use excess cashew cream in smoothies, sweeten slightly as a decadent cream on top of fruit or make a creamy dip and serve with fresh bread or crackers. While you do not need to soak cashews overnight for cashew milk, for the cream, you should soak them for at least 4 hours to overnight. This will make the nutrients in these droops more bioavailable to your body as well as help create that smooth creaminess. 

Radical Larder