Try a Hispanic dinner, severed with steamed vegetables, cucumber-tomatoe salad, and some guacamole with organic blue corn chips.
Chile Batatas Gratinadas (Spanish)
Serves 4
Preheat coven 375℉ (190℃)
2 cups (480 ml) enchilada sauce
1 cup (240 ml) water
3-4 organic sweet potatoes or yams, cut crosswise very thinly
2 cloves of garlic, chopped
1 1/3 cups (320 ml) (dairy free) cheese
cup (240 ml) organic corn
cilantro or parsley
organic lime wedges
1. In a sauce pan, simmer about 5 minutes: sauce, water, and garlic.
2. In a baking dish, layer
- 1/4 potatoes
- 1/3 cheese
- repeat
- end with cheese
3. Pour contents from sauce pan over potatoes/cheese.
4. Cook about an hour.
5. Sprinkle cilantro or parsley over the top before serving.
6. Serve with lime wedges.
