Good morning guys! How are you? Today I bring you the sweet potato ratatouille that I promised you yesterday on social media 🙂
As you can see, this is an unconventional ratatouille, since the original is usually made up of assorted vegetables, but in this case I wanted to take advantage of the last sweet potatoes left over from this season. If you are looking for a more traditional ratatouille you can see the recipe for Ratatouille Tart strong> I left you a long time ago.
3 sweet potatoes
A circular mold
2 cans of coconut milk (I used two 400 ml cans, but taking only the hard part, about 200 ml each)
1 small onion
4 or 5 garlic cloves
Minced garlic and parsley (Usually found in the vegetable aisle. If not you can just mix fresh parsley with minced garlic)
A pinch of Coriander
A pinch of Rosemary
A pinch of Salt
A pinch of Black Pepper
Step by step
- We will start by washing the sweet potato well. You can peel it or not, depending on how you prefer. If it is not organic, they usually recommend peeling it.
- Cut the sweet potato into slices of the same thickness. I used a mandolin because it is much easier and faster that way, but if you don’t have one you can do it by hand perfectly. It’s just about maintaining a similar thickness.
- Place the slices inside the mold, making the design that you like the most. In my case I just put them one on top of the other, making a kind of spiral “fallen dominoes”.
- Preheat the oven to 180 degrees.
- Grease the sweet potato with a drizzle of olive oil and season with salt, pepper and a pinch of rosemary.
- Add the Sweet Potato Ratatouille in the oven for about 40 minutes (or until the sweet potato is tender and can be easily pierced with a fork).
- Meanwhile we are going to prepare the garlic cream.
- Peel and finely chop the 4 or 5 garlic cloves. Grease a saucepan with a drizzle of olive oil and place it over medium heat. When the oil is hot, add the garlic.
- While they brown slightly, peel and cut the small onion, preferably into small pieces.
- Toast the garlic and onion well, maintaining the heat at medium power.
- Add the cilantro and the minced garlic and parsley, a pinch of salt, plenty of garlic powder and continue browning.
- When the vegetables are well browned, add half of each can of coconut milk. More or less about 200 ml of each, which is the part that is dense and usually accumulates at the top.
- Stir and leave the pot over medium heat, so that the cream is impregnated with flavor and gain texture.
- When the sweet potato is ready, remove it from the oven and add the cream.
- And that’s it! Serve hot.