Sometimes you luck out with cooking and “easy” means “delicious” (and “nutritious”). That’s the case with the Sweet Potato Gratin in The Pescetarian Plan. It’s basically just sliced sweet potatoes with a little olive oil, Parmesan and salt and pepper. Done! Now you can turn to the hard part–like the rest of your Thanksgiving meal!
Sweet Potato Gratin
[From The Pescetarian Plan, Simon & Schuster, 2014)]
Note from Sidra: “I’m always amazed at the depth of flavor in a well- roasted sweet potato. This dish works well with or without the cheese.”
SERVES: 4 • PREP TIME: 5 MINUTES • TOTAL TIME: 25 MINUTES
2 medium sweet potatoes, very thinly sliced
2 teaspoons extra- virgin olive oil
1⁄4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese
1. Preheat oven to 375°F. Place sweet potatoes on a sheet tray and toss
with olive oil, salt, and pepper.
2. Roast until the potatoes are soft, 5 to 15 minutes depending on the
thickness of the potatoes.
3. Arrange sweet potatoes slightly overlapping each other, in a 9- inch
oven- proof skillet.
4. Top with Parmesan cheese. Turn oven to broil and cook until deep
golden brown. This will take 2 to 5 minutes depending on the strength of
your broiler and the distance the food is from the flame.
PER SERVING :
Protein: 2 g
Carbohydrate: 13 g
Dietary Fiber: 2 g
Total Sugar: 3 g
Total Fat: 3 g
Saturated Fat: 0.8 g
Total Omega- 3 Fat: 0 mg
Cholesterol: 2 mg
Calcium: 47 mg
Sodium: 219 mg