Caribbean Sweet Potato Au Gratin

I got this recipe from my friend Kris at a potluck some years ago.  It isn't made very often at our house, but oh when it is it is a reason enough for celebration.  Don't be scared off by the length of the recipe.  It is totally worth it and really not as labor-intensive as it might seem at first glance.

 

Caribbean Sweet Potato Au Gratin

1 garlic clove, minced 

1 1/2 teaspoons freshly grated lime peel 

2 Tablespoons fresh lime juice 

2 Tablespoons chopped fresh cilantro 

1/2 teaspoon dried thyme 

1 1/2 teaspoons salt 

1/2 teaspoon pepper 

2 1/2 cups coconut milk (1 1/2 cans) 

4 cups peeled and thinly sliced sweet potatoes (1 1/2 lbs) 

1 cup cooked rice 

1 1/2 cups cooked black beans

3 (or more) cups fresh spinach, rinsed, stemmed,and chopped

Topping: 

3/4 cup cornmeal 

1 Tablespoon oil 

1/2 teaspoon dried thyme 

1/4 teaspoon cumin 

1/4 teaspoon salt

Preheat oven to 350 degree F.

Lightly oil 9x13 inch pan.

Combine garlic, lime peel and juice, cilantro, thyme, salt, pepper, and coconut milk in measuring cup. 

Pour 1/3 of mixture into prepared baking pan.
Layer half of sweet potatoes in bottom, topped by half of rice, half of black beans, and half spinach.
Pour on another third of coconut milk mix and repeat layers of sweet potatoes, rice, beans, and spinach.
Top with a thin layer of sweet potatoes.
Pour remaining coconut milk mix over the whole thing.

In small bowl, combine all of topping ingredients and sprinkle over top.

Bake, uncovered, 60 minutes, turning pan in oven after 30 minutes. 

When potatoes are tender and topping is crisp and golden brown, remove from oven and let sit for 2-3 minutes until potatoes absorb any remaining liquid.