Individual Parmesan Sweet Potato Gratins

Some years we would skip Thanksgiving in our sort of way by heading to a cabin. We would bring groceries from the next town over and stock the fridge. My mom and I would cook a Thanksgiving meal fit for 5, even though we were only 3. It would be snowing outside, and icy winds would billow through the valley, but inside it was all biscuits, turkey, and gravy, oh my! We clipped recipes from magazines and made do with what ingredients we could find in the small mountain grocer.

Between the biscuits, one November we made potato stacks. Like scalloped potatoes, thin slices were baked in a creamy sauce and served hot.

Individual Parmesan Sweet Potato Gratins

Published October 28, 2016 by Caitlin Sherwood

Yields: 12   |    Active Time: 45 minutes

---

Ingredients:

2-3 small sweet potatoes (Look for ones that are thinner in diameter so they fit into a muffin pan when sliced.)

2 tablespoons melted butter

1/3 cup heavy whipping cream

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup shredded Parmesan Reggiano cheese

Optional: fresh thyme or rosemary leaves for garnish

Directions:

1. Preheat oven to 400°F.
2. Using a pastry brush, grease the muffin tin with about half of the butter (1 tablespoon). Reserve the rest for later.
3. Wash the sweet potatoes, and peel them. Using a mandolin or the slicing attachment of your food processor, slice the sweet potatoes into thin rounds. Stack the slices in muffin pan.
4. In a small bowl, combine heavy cream, remaining 1 tablespoon butter, salt, pepper, and nutmeg, and whisk just until combined. Pour the cream mixture over each potato stack, dividing (roughly) evenly. Sprinkle about half of the cheese over the potatoes, reserving the other half for later.
5. Place pan in oven and bake until cooked through, 30-35 minutes for a standard muffin pan (longer for a larger muffin pan).
6. Once potatoes are cooked through and edges are crisping, remove from oven and set aside to cool. Top with remaining cheese so that it melts. Optional: garnish with fresh thyme or rosemary.

Pumpkin Pie Bars with Grain-Free Gingerbread Crust

I was so happy to have my friend Cassie in the kitchen to help whip, stir, and bake! She shot these beautiful pictures too.

There may be nothing more comforting than baking a pumpkin pie on a cool fall day while wearing your slippers while giggling with a close friend. In the wake of change--changing seasons, growing older, moving to a new home (more to come on this on Thursday!!)- a day of pie baking was just what the doctor ordered. With extra whipped cream of course.

More than anything, it is the act of making pumpkin pie, and the smell of baking pumpkin pie, that makes it therapeutic. Aromatherapy, if you will.

What's great about what pie aromatherapy is that it will pretty much be whatever you want it to be. Need a hug? Breath in that cinnamon. Looking for a hug? Focus in on rolling out that pie crust, on the act of making the pie. Just want something sweet? Quiet time? A few laughs?

You get the picture. 

Pumpkin Pie Bars with Grain-Free Gingerbread Crust

Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

These pumpkin pie bars are made with a gingerbread-spiced almond flour crust and topped with creamy pumpkin filling.

Serves: 9   |    Total Time: 80 minutes

---

Ingredients:

For the Gingerbread Crust
• 1-1/2 cup almond flour
• 1 tablespoon coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons coconut oil or butter, melted
• 3 tablespoons honey
• 1-1/2 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon each cloves and nutmeg
For the pumpkin filling:
• 1 cup pumpkin
• 2/3 cup evaporated milk (coconut milk for dairy-free)
• 1/2 cup honey
• 1 egg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 325°F. Grease a 9x9 baking dish. In a medium sized mixing bowl, consume the dry ingredients for the crust (almond flour, coconut flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg). Whisk until evenly distributed. Then, stir in the melted coconut oil, honey, and vanilla until a sticky dough forms. Press dough in an even layer in bottom of the baking dish. Place in oven and bake for 9 minutes, until crust is slightly puffed and golden. Set aside to cool completely.
2. Now, set the oven to 425°F. Make the pumpkin pie filling: whisk together the pumpkin, evaporated milk, honey, and egg. Once combined, whisk in the cinnamon, ginger, cloves, and salt. Pour mixture into cooled crust. Place in oven and bake for 10 minutes, then reduce heat to 350°F and bake for 40-50 more minutes, until a knife, when inserted into the center of the pumpkin mixture, comes out clean.
3. Set baking dish aside to cool for 15 minutes. Slice and serve (whipped cream or coconut cream optional!)

Instant Pot Butternut Squash Coconut Curry

I am newly obsessed with this curry. I see piles of squash as I walk through the grocery store; I begin wondering how many bowls of curry I could make, and how many cans of coconut milk I should buy. 

What's better is that my grocery list is short: I add cauliflower, carrots, and check my cupboard to ensure I have all of my typical spices on hand. Onions, garlic, and ginger are already sitting in the vegetable basket, as if they knew this was coming. 

When it comes time to put everything together, I pull out the Instant Pot-- this stew is no waiting game, you just throw it in the Instant Pot and hit go. I chop everything up, pour in the coconut milk and spices, and lock the lid. I take a shower, and next thing you know this curry is piping hot and ready to go. Does it get any better?

Butternut Squash Coconut Curry

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Naturally sweet and nutty butternut squash meets bold and spicy curry to create this new-comfort dish.

Serves: 4   |    Total Time: 20 active minutes

---

Ingredients:

• 1 inch ginger
• 3 cloves garlic
• 1/2 white onion
• 1 serrano chile
• 1 head cauliflower
• 1 butternut squash
• 2-3 large carrots
• 3 sprigs cilantro OR Thai basil, plus more for serving
• 1 14-ounce can coconut milk
• 2-3 cups vegetable broth
• 1- 1/2 tablespoon curry powder
• 1 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/8 teaspoon fennel seeds
• 1/2 teaspoon black mustard seeds
• A few cracks each of salt & pepper

Directions:

1. Dice the onion, ginger, garlic, and serrano chile. Then, roughly chop the carrots, and cut the cauliflower into small bite-sized florets. Peel and seed the squash, and chop that into bite-sized pieces as well. Add all of the vegetables to the pot.
2. Add cilantro, coconut milk, vegetable broth, and spices to the pot. Secure pressure cooker lid, and set Instant Pot to Stew setting with the timer at 4 minutes.
3. Once Instant Pot is done, release the pressure. Remove lid, and store curry. Serve in bowls and top with cilantro sprigs.