Sweet Potato Bake With Shredded Plantain and Coconut Topping
Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Sweet Potato Bake With Shredded Plantain and Coconut Topping
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Peel and slice the sweet potatoes into thin rounds.
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Peel and shred the plantains.
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In a saucepan, heat the coconut milk, brown sugar, cinnamon, nutmeg, and salt until simmering.
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Grease a baking dish with butter.
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Layer half of the sweet potato slices in the baking dish.
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Sprinkle half of the shredded plantains over the sweet potatoes.
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Pour half of the coconut milk mixture over the layers.
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Repeat the layers with the remaining sweet potatoes, shredded plantains, and coconut milk mixture.
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Sprinkle the shredded coconut on top.
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Dot the top with small pieces of butter.
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Cover the dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
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Let the dish rest for 10 minutes before serving.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
