Sweet Potato Gratin with Chipotle Coconut Cream 🍠 

This vegan, dairy-free recipe is perfect for the holiday season! 

Ingredients: 

• 3 sweet potatoes, peeled and thinly sliced 
• 2 cups coconut cream 
• 1-2 tbsp Chipotle Adobo Puree, but you can adjust depending on your spice level

Instructions:

1. Preheat the oven to 375°F. 
2. Whisk together chipotle adobo puree and coconut cream. 
3. In a 9x9 baking dish, arrange the potatoes in an even layer.
4. Drizzle the potatoes with the coconut cream mixture and season with salt and pepper. Repeat with the remaining potatoes to form layers until the dish is full.
5. Cover and bake for 40 minutes.
6. Remove the cover and bake for an additional 40 minutes until potatoes have absorbed all the cream and the top is brown. 
7. Enjoy! ✨

Fun tip:

Try pairing this dish with our Ginger Citrus Mocktail with Vitamin C!

Did you make this recipe?

If you made this recipe, tag @cymbiotikaeats on Instagram and hashtag it #cymbiotikaeats! We’d love to see your creations.

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