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Savory Sweet Potato Gratin Recipe


Although most families have their own special food traditions for holiday feasting, many welcome a new dish or two to combat the boredom. Surveys in magazines over the years have shown that even though almost everyone serves them - usually candied (and many with sickly sweet marshmallows on top) - yams and sweet potatoes are one of the least favorite dishes traditionally served at holiday dinners from Thanksgiving through New Year’s. For those who don’t care for the sweet versions, the following Savory Sweet Potato Gratin may become a favorite, even with those who think they don’t like sweet potatoes or yams. This luscious gratin contains the time-honored fall spices – cinnamon, nutmeg, ginger – but there’s no sugar added. The finished dish is savory, creamy, and delicious.
””
For your information, sweet potatoes (yellow flesh) and yams (orange flesh) sold in the US and parts of Europe, although different vegetables from different botanical families, are similar in taste and can be used interchangeably. Don’t get them confused with true yams which are totally different – starchier, drier, much larger, with white flesh. True yams are used mostly in Africa and the Caribbean and are not suitable for this recipe.

Savory Sweet Potato Gratin isn’t just for holiday dinners; it goes well with almost any meat, and is especially good with ham, pork chops or pork roast. This recipe may make yam haters into yam lovers.

8 Servings

2 pounds sweet potatoes, peeled and finely shredded
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 cups heavy whipping cream
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
  1. Preheat oven to 375°.
  2. Spray a 9 x 9" square deep casserole dish with non-stick spray.
  3. Sprinkle the sweet potatoes with the salt and pepper, toss, and place in the prepared casserole dish.
  4. Whisk together the whipping cream and spices.
  5. Pour the mixture over the sweet potatoes.
  6. Cover the casserole dish tightly with foil and bake 45 minutes.
  7. Remove the foil and continue to bake 45- 60 additional minutes or until the sweet potatoes are tender.

Amount Per Serving
Calories 333 Calories from Fat 202
Percent Total Calories From: Fat 61% Protein 4% Carb. 36%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 14 g
Cholesterol 82 mg
Sodium 328 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 474% Vitamin C 44% Calcium 0% Iron 5%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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