Name: Sweet Potato and Coconut Gratin
Yield: 6
Ingredients: 3 sweet potatoes (about 3 pounds), peeled and thinly sliced; 1 cup onion, thinly sliced; 1 can coconut milk, blended to emulsify; 1 tsp Tellicherry black pepper, ground; 1 Tbsp Kreung Ra; 1 Tbsp fine grey sea salt

Thinly sliced sweet potatoes layered with Kreung Ra and baked in coconut milk create a rich, silky gratin where fragrant cardamom, cumin, green peppercorn, and chile complement the potatoes' natural sweetness. This distinctive side dish captures the bold, aromatic character of Chef Nok Suntaranon's spice collection.

Sweet Potato and Coconut Gratin

Author: Helen Park
Servings: 6
Category: Side dish

Ingredients

3 sweet potatoes (about 3 pounds), peeled and thinly sliced
1 cup onion, thinly sliced
1 can coconut milk, blended to emulsify
1 tsp Tellicherry black pepper, ground
1 Tbsp Kreung Ra
1 Tbsp fine grey sea salt

Directions

Preheat the oven to 350°F.
Peel the sweet potatoes and slice thinly on a mandoline.
Peel the onion and slice thinly on a mandoline.
Combine the coconut milk, Tellicherry black pepper, Kreung Ra, and fine grey sea salt.
Pour the seasoned coconut milk into a large bowl with the sweet potatoes and onions. Toss gently until evenly coated.
Line the bottom of a quarter sheet pan with parchment paper.
Transfer the sweet potato mixture to the prepared pan and spread into an even layer.
Cover with aluminum foil and bake for 1½ hours.
Remove the foil and continue baking for 30 minutes, or until the sweet potatoes are tender and the top is lightly browned.
Let rest for 10 minutes before serving.