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   MSGID: 35575.fidonet_cooking@1:105/500 2de28c8e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sweet Potato Gratin With Pineapple & Coconut Milk   
    Categories: Casseroles, Vegetarian   
         Yield: 4 Servings   
       
     1 1/2 lb Sweet potatoes;   
              - peeled, thinly sliced   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         2    Shallots; chopped   
         1 c  Pineapple; chopped,   
              - fresh or canned   
       1/2 c  Unsweetened coconut milk   
       1/2 ts Ground cardamom   
       1/8 ts Cayenne   
              Salt   
              Black pepper; freshly ground   
       1/2 c  Unsalted peanuts;   
              - dry-roasted, ground   
       
     Preheat the oven to 375?F. Bring a large pot of salted water to a   
     boil over high heat. Parboil the potato slices for 5 minutes, drain   
     well, and set aside.   
        
     Heat the olive oil or water in a medium-sized saucepan over medium   
     heat. Add the shallots and cook until tender, about 5 minutes. Stir   
     in the pineapple, coconut milk, cardamom, cayenne, and salt to taste.   
     Set aside.   
        
     Lightly oil a 2 qt gratin dish. Arrange half of the sweet potatoes in   
     the bottom of the dish. Season to taste with salt & pepper. Top with   
     half of the pineapple mixture, followed by the remaining sweet   
     potatoes, and then the remaining pineapple mixture. Sprinkle the   
     peanuts on top.   
        
     Bake until the sweet potatoes are tender, about 40 minutes. Let rest   
     for 5 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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