Curry-Baked Yam and Sweet Potato Gratin
Purple yam and sweet potato are steamed, mashed, and layered over tofu slices, then topped with a light curry sauce and baked — a low-calorie, wholesome gratin.
Ingredients
purple yam (peeled, washed, soaked in light salt water, steamed and mashed)
100 g
sweet potato (peeled, washed, steamed and mashed)
100 g
egg tofu (removed from package and drained, cut into large slices)
1
fresh parsley (thick stems removed, leaves finely chopped)
a pinch
salt (for soaking the yam)
a pinch
low-calorie curry sauce
3 tbsp
Instructions
1
Steam and mash
Place the purple yam and sweet potato together in a pot and steam until a chopstick can be easily inserted, then remove and mash into a purée.
2
Lay the base
Take a gratin/baking dish and arrange the tofu slices on the bottom.
3
Add purées and sauce
Spoon the purple yam purée and sweet potato purée into the dish in separate sections, then drizzle with the low-calorie curry sauce.
4
Bake until done
Sprinkle with the chopped parsley, place in a preheated oven, and bake for about 15 minutes, until the cheese melts and turns golden.
