Nice combination for dinner or a holiday side-dish.
Serves 8
Pre-heat the oven to 325F (165C)
2 Tbs. (30 ml) organic (dairy-free) butter
2 minced organic garlic cloves
3 Tbs. (90 g) (gluten-free) flour
1 1/2 cups (360 ml) coconut milk
1 Tbs. (15 ml) chopped basil or 1 tsp. (5 ml) dried basil
1/2 tsp. (2,5 ml) Chinese five-spice powder or 1/4 (1,25 ml) ground cinnamon or nutmeg
3 pounds (1365 g) (=5-6) organic sweet potatoes, peeled and thinly sliced
1/2 cup (65 g) organic each: brown sugar and peanut butter
optional: organic peanuts and/or basil
1. Grease the bottom and sides of a oven pan
2. Line with parchment paper, allowing ends to extend above the edges.
A. Sauce:
1. Melt the butter over medium heat.
2. Add garlic, cook a minute.
3. Whisk in the flour.
4. Continue whisking while adding the coconut milk, until thickened and bubbly.
5. Stir in the basil, five-spice power, some black pepper. Then remove from the heat.
B. Peanut sauce:
1. Mix well the sugar and peanut butter.
C. Sweet potatoes:
1. Arrange in the pan, overlapping slices. Lay about 4-5 times.
2. Spoon some sauce over each layer, about 1/4 cup (60 ml). Save some for the top layer.
3. Spread the peanut butter mixture on top.
4. Add the rest of the sauce.
D. Bake:
1. Bake uncover about an hour, until bubbly and golden and potatoes are tender.
2. Remove from the oven and let it sit about 30 minutes.
3. Remove sides of the pan and peel away the paper.
E. Serve:
1. Slice into wedges and top with optional peanuts and/or basil
