Caribbean Sweet Potato Gratin - cooking recipe

Ingredients

1 garlic clove, minced
1 1/2 teaspoons lime peel, freshly grated
2 tablespoons lime juice, fresh
2 tablespoons cilantro, fresh, chopped
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 1/2 cups coconut milk
1 1/2 lbs sweet potatoes, peeled and thinly sliced
1 cup cooked rice
1 1/2 cups black beans, cooked (a drained, 15 ounce can is fine)
1 1/2 cups fresh spinach, rinsed, stemmed, and chopped
3/4 cup cornmeal
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon salt

Preparation

Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray.
Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the rice, half of the black beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato,rice, beans, and spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly.
In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin.
Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.