Mexican-Inspired Sweet Potato Gratin with Salsa
Mexican-Inspired Sweet Potato Gratin with Salsa
A Delectable Sweet Potato Gratin Recipe Featuring Fresh Salsa
Recently, I found myself with an abundance of sweet potatoes and wondered how I could use them in more creative ways. This led me to create a unique gratin recipe with a Mexican twist, using vibrant salsa! The sweetness of the sweet potato pairs beautifully with the tangy salsa, and a generous topping of melted cheese makes it incredibly satisfying. It’s a healthier option that’s not too high in calories, making it perfect for a light meal, a delightful snack, or even a flavorful appetizer.
Ingredients- Store-bought salsa, 1 cup
- Taco seasoning, 1 tsp (optional)
- 1/2 medium sweet potato
- 1/4 bell pepper
- Shredded mozzarella cheese, 1 cup
- 2-3 cherry tomatoes
- Fresh cilantro, a small bunch (optional)
- Canned corn, 1/4 cup
- 1/2 shallot (or small onion)
Cooking Instructions
Step 1
Wash the sweet potato thoroughly and slice it very thinly, about 2-3mm thick. Slicing them thinly ensures they cook through and become tender in the oven, allowing them to meld beautifully with the other ingredients.
Step 2
Arrange the thin sweet potato slices in an even layer at the bottom of your gratin dish. Try to cover the base completely without overlapping too much.
Step 3
Pour a generous amount of salsa over the sweet potato layer, ensuring it’s well-covered and moist. Then, add another layer of thinly sliced sweet potato, followed by more salsa. Repeat this layering process 2-3 times, creating alternating layers of sweet potato and salsa. Feel free to adjust the ratio according to your preference.
Step 4
Thinly slice the shallot (or small onion) and finely chop the bell pepper after removing the seeds. Scatter these chopped vegetables evenly over the top of the layered ingredients. The moisture and flavor released from the vegetables during baking will enhance the overall taste of the gratin.
Step 5
Sprinkle a generous amount of shredded mozzarella cheese over the vegetables. The cheese will melt and bind everything together, adding a wonderful, savory richness.
Step 6
Drain the canned corn and halve or quarter the cherry tomatoes. Distribute the corn and tomatoes evenly over the cheese layer. This adds pops of color and a pleasant textural contrast.
Step 7
Add another generous layer of mozzarella cheese on top. If you have taco seasoning, sprinkle it over the cheese for an extra burst of Mexican flavor; otherwise, the salsa alone provides ample taste. Tightly cover the gratin dish with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 20 minutes. This initial covered baking time helps to ensure the sweet potatoes cook through and become tender. After 20 minutes, carefully remove the foil and continue baking at the same temperature for another 20 minutes, or until the cheese is golden brown and bubbly, and the gratin is heated through.
Step 8
Carefully remove the hot gratin from the oven and serve immediately. For an extra touch of freshness and flavor, you can garnish with freshly chopped cilantro or add more cheese to your liking. (This step is optional, especially if you’re not a fan of cilantro.)
