When it comes to side dishes, the sweet caramelization of roasted veggies is often the easy choice at our house. Some days, though, we just crave that bit of comfort food – heavy side dishes reminiscent of grandma in the kitchen with sour cream and cheese and all the gluten.
This AIP compliant sweet potato and kale gratin is just the answer. The sweet potatoes and coconut cream take the place of the usual starch and dairy meaning you can enjoy as much of this dish as you wish. Serve up next to a light protein such as grilled salmon or chicken thighs.
Sweet Potato and Kale Gratin
- 1h 5m
- 1 lb kale
- 3 sweet potatoes
- 1 pt coconut cream
- 1 tsp. coarse sea salt
- 2 tbsp. coconut oil, plus more to grease baking dish
- Remove tough stems from kale and chop finely. Peel and thinly slice sweet potatoes. Preheat oven to 400F.
- Steam kale for about 3 minutes, or until wilted. Remove from heat and allow to cool slightly. Squeeze out excess water.
- Place half of the sliced potatoes in a greased baking dish in even layers. Top with kale. Next layer remaining potatoes in the dish. Whisk together coconut cream, salt, and pour over potatoes. Dot with coconut oil.
- Cover baking dish with parchment then aluminum foil and bake for 25 minutes. Remove foil and parchment and bake for 20-25 minutes more, or until potatoes are tender. Allow to sit 15 minutes before serving.