Summer comfort food

This Caribbean sweet potato gratin is so good, so comforting, and not too filling for summer nights. It’s from Moosewood’s New Classics cookbook.

1 Clove garlic, pressed or minced

2 tbsp lime juice

11/2 tsp lime zest

2 tbsp chopped cilantro

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

2 cups coconut milk (20 oz, so you’ll need more than one can, or else you can add water to make up the difference, which is what I do)

1.5 lbs sweet potatoes, peeled and sliced paper thin (I like to use yams for the pretty color)

1 c. cooked rice (Quinoa works well too if you want to add some protein)

1 can black beans, drained

1 bunch spinach (any greens will work– I love this with collards)

3/4 c cornmeal

1 Tbsp vegetable oil

1/2 tsp dried thyme

1/4 tsp cumin

1/4 tsp salt

1 small can diced tomatoes, drained (optional–my addition)

Preheat oven to 350 degrees, and lightly grease a 9X13 inch dish. In a measuring cup, mix together the garlic, lime juice, zest, cilantro, coconut milk, thyme, salt and pepper. Pour 1/3 of this mixture in the bottom of the pan. Layer 1/2 of the sweet potatoes, 1/2 of the spinach, 1/2 of the rice, and 1/2 of the beans on top of the milk. Cover these layers with another 1/3 of the coconut milk mixture. Repeat the layers (in whatever order you want, just don’t put the greens on top or they will burn). If you so desire, add a layer of diced tomatoes on top of this. In a small bowl, mix together the cornmeal, thyme, cumin and salt. Mix in the oil with a fork until it forms a crumble. Sprinkle this mixture over the casserole and pour the remaining 1/3 of the coconut milk over it.

Bake for 1 hour, or until the potatoes are nice and soft.

I think this would be delightful served with cornbread.