← Back to Search Results
roasting American, Southern
Sweet Potato and Sage Gratin

Photo by:
Comments: 2
 

Recipe

Look no further for an out-of-the-ordinary sweet potato dish for holiday entertaining

Yield: Makes 6 servings
Prep time: 20 Mins
Cooking time:  1 Hr

Ingredients

  • 1¼ cups heavy cream
  • 2 tbsp chopped sage
  • 1/8 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 4 tbsp butter, cut into small cubes plus more for the dish
  • 2¼ lb (1kg) orange-fleshed sweet potatoes, thinly sliced

Directions

 

10 in (25cm) oval ovenproof gratin dish

Prepare ahead

Cover and refrigerate the cooked gratin for up to 2 days; reheat before serving.

1. Preheat the oven to 400°F (200°C). Whisk the cream, sage, and nutmeg together and season with salt and pepper. Butter an ovenproof gratin dish. Layer the sweet potatoes in the dish, pouring in the cream mixture as you go, and finishing with the cream.

2. Cover with aluminum foil and bake the for 1 hour, or until the gratin is completely tender when pierced in the center with the tip of a sharp knife.

Good with roast pork, ham, or turkey.

Variation:

Gruyére Gratin

Sprinkle with ½ cup shredded Gruyére cheese before baking. Serve with a crisp green salad to make a vegetarian meal.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

383kcal (19%)
87mg (9%)
4mg (7%)
1451mcg RAE (48%)
603mg
46mg
4g
7g
5g
35g
88mg (29%)
402mg (17%)
16g (82%)
26g (40%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • matriarchy

    12.06.10 Flag comment

    Easy and delicious, but rich for an everyday meal. Nice holiday dish for when there is a lot on the table, and everyone eats smaller portions of each.

  • lcburkett

    12.10.09 Flag comment

    We made this for Thanksgiving dinner. Not only is it super easy, but it is very delicious.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lidias-italy Lidia's Italy
by Lidia Bastianich
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-explorations Baked Explorations
by Matt Lewis
nigella-express Nigella Express
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?