So I've been trying to be carb conscious lately. I still love my bread and pasta, but where I can cut corners I will. For example, sweet potatoes. They are supposed to digest so much better than regular potatoes and are just as flavorful. Here is my new favorite recipe, I think of it as a light sweet potato gratin.
4 Large Sweet Potatoes
Brick of Parmesean Cheese (no worries- you won't use the whole thing, but I'm bad with exact measurements)
Olive Oil
Sea Salt
Pepper
Preheat oven to 375. Peel sweet potatoes and slice into thin slices on a potato slicer or side of a cheese grater. Take 1/3 of the slices put into mixing bowl and combine with a few drizzles of olive oil, salt, pepper and about 1/3 cup of grated parmesean. Layer on bottom cassarole dish and cover with layer of grated parmesean. Combine the next two layers of the dish in the same manner, covering the top layer with a liberal layer of parmesean to form a nice crust. Bake for 25-30 minutes.
Love this recipe because it's really seasonal and sweet and savory without all the cream and butter that goes into a traditional gratin.
oooh. I'll have to add it to my list of recipes. Thanks for sharing Jenna!
ReplyDeletep.s. I love the new blog photos! Florida, Chicago and Oxford
Yeah, I wanted to do something like that orginally but didn't have the time, but yesterday I was bored so...walla! I'm open to a name change too, just couldn't think of anything. Suggestions?
ReplyDeletemmm, i love sweet potatoes
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