SWEET POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
- Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
- Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET POTATOES AU GRATIN
This rich, sweet potato casserole couldn't be any easier to make-or more delicious to eat! -Patti Kirchhoff, Lake Geneva, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.
Nutrition Facts : Calories 412 calories, Fat 31g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 385mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
CHIPOTLE SCALLOPED SWEET POTATOES WITH SPICED PECANS
Your holiday sweet potatoes won't be ho-hum when you serve them this way. The slices of sweet potatoes take on an amazing smokey flavor from the chipotle peppers and the topping of spicy pecans add even more zing.-Donna Thomas, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside., In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice., Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 509 calories, Fat 47g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 509mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein.
SWEET POTATO GRATIN WITH CHILE-SPICED PECANS
From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days.
Provided by Renegade Chef
Categories Yam/Sweet Potato
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.
- Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well coated (approx. 8 min).
- Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
- Cut potatoes in half lengthwise and scoop the flesh into a food processor; discard skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
- Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.
- Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden. Sprinkle with pecans and serve.
Nutrition Facts : Calories 413.6, Fat 20.7, SaturatedFat 5.9, Cholesterol 23.8, Sodium 117.6, Carbohydrate 55.8, Fiber 7.6, Sugar 21.4, Protein 5.1
SWEET POTATO GRATIN WITH PECAN-CRUMB TOPPING
Make and share this Sweet Potato Gratin With Pecan-Crumb Topping recipe from Food.com.
Provided by duonyte
Categories Mashed Potatoes
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 deg F with rack in center position.
- Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes.
- Unwrap foil and halve potatoes; scoop out the flesh into a bowl.
- Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge).
- Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl.
- Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix.
- Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.
Nutrition Facts : Calories 211.4, Fat 6.3, SaturatedFat 2.3, Cholesterol 8.7, Sodium 114, Carbohydrate 36.3, Fiber 5.7, Sugar 7.8, Protein 3.7
SWEET POTATO GRATIN
This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 22 g, Fiber 3 g, Protein 3 g, SaturatedFat 14 g
SWEET POTATO GRATIN WITH CHILE-SPICED PECANS
Steps:
- Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender. Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool. Set the oven to 425 degrees. Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a mixer; discard the skins. Add the honey, cinnamon, allspice and cloves and mix. Add the cream and mix. Season with salt and pepper. Beat in the eggs one at a time, beating well after each addition. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish. Scatter the marshmallows on top. Bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Sprinkle with the pecans and let the sweet potato soufflé rest for 10 minutes before serving. MAKE AHEAD The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.
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