Meat Free in 10 Easy Steps

Cooking Green Recipe

Sweet Potato, Green Pea and Tomato Gratin

by Kay Bushnell

A delicious, pretty, hearty dish. White beans are the base for the creamy sauce.

2 tomatoes, diced
2-3 medium tomatoes, sliced thinly
1-2 c. fresh or frozen peas
1 bunch scallions, washed, sliced thinly
2 T extra virgin olive oil
1.5+ t. dried oregano
1 t. salt
1 15-oz. can cannellini (white kidney beans) or about 1.5 C cooked
cannellini, drained and rinsed
1 c. vegetable broth
1/4 t. black pepper
2 pounds light yellow sweet potatoes (not the orange ones) sliced 1/8" thick (about 1 large and 1 small yellow sweet potato or 2 medium yellow sweet potatoes)
1/4 c. ground raw almonds (grind in blender)

Preheat oven to 375°. Lightly spread or spray a little olive oil in a 2-quart, shallow, rectangular or oval baking dish. In a medium bowl, gently mix diced tomatoes, peas, scallions, 1 T olive oil, 1 t. oregano, and 1/2 t. salt. In a blender or food processor, blend beans, vegetable broth, 1/2 t. oregano, 1/4 t. salt, and 1/4 t. black pepper.

Layer 1: Peel and slice the sweet potatoes. Line the bottom of the baking dish with half of the slices. Sprinkle the slices with 1/4 t. salt and a little pepper.

Layer 2: Spread bean mixture evenly over the slices.
Layer 3: Spread the green pea mixture over the bean mixture.
Layer 4: Alternate the remaining sweet potato and tomato slices on top,
overlapping the edges.

Brush top layer of sweet potatoes with 1 T olive oil and sprinkle it with oregano, salt, and pepper. (Braise separately any sweet potato slices that are left over, and save them for another meal.) Place a layer of baking parchment over the dish, and cover it tightly with foil, crimping the edges. Bake 45 minutes or until the largest, thickest slices of sweet potatoes are tender. (Test them with a fork.) Remove cover, and sprinkle top with ground almonds. Bake uncovered for an additional 15 minutes.

Copyright, Kay Bushnell