
Coconut Sweet Potato Gratin
Coconut milk brings a subtle sweetness to this sweet potato gratin, balanced by garlic and a little condensed milk for body. The Tupperware Mandoline keeps every slice the same thickness, so the layers cook evenly in the Ultra Pro dish under a golden gruyère crust.
- Total time
- 75 min
- Prep
- 20 min
- Cook
- 55 min

Ingredients
Method
Peel, wash and slice the sweet potatoes into rounds with the Tupperware Mandoline.
Butter the inside of the Tupperware Ultra Pro dish, scatter the crushed garlic over the base using the garlic press, and cover with the sweet potato rounds.
Shake the cream, coconut milk, condensed milk, salt and pepper together in the Shaker.
Pour the mixture over the sweet potatoes, cover and bake for about 40 minutes in the preheated oven with conventional heat at 200°C (390°F).
Uncover, stir gently, sprinkle with the gruyère and bake for about 15 minutes more, until lightly golden on top.







