SPICED SWEET POTATO GRATIN
Categories Ginger Side Bake Thanksgiving Casserole/Gratin Cheddar Curry Sweet Potato/Yam Fall Cinnamon Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.
- Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 1/2 cup sour cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over sour cream. Sprinkle with 1 cup cheese. Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 400°F oven until hot, about 15 minutes.
- Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.
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opi rana
[email protected]This recipe was a miss for me. The gratin was bland and the texture was mushy. I think I'll stick to my old sweet potato casserole recipe.
Sk Remon Haque
[email protected]Overall, I thought this was a good recipe. It was easy to make and the gratin turned out well. However, I think I would make a few changes next time to suit my own taste preferences.
Mahy Ahmed
[email protected]The gratin was good, but I think it could have been better if I had used a different type of cheese. I used cheddar, but I think a Gruyère or Parmesan would have been better.
Muhammad Usman915
[email protected]I found that the gratin was a bit dry. I think I would add a little more liquid next time, maybe some vegetable broth or white wine.
M.M Milon
[email protected]The gratin was a bit too spicy for my taste, but I think that's just a personal preference. I would recommend using less chili powder if you don't like spicy food.
ismail omar
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Nasir Saleem
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times. Thanks for sharing!
Manuel Jaime
[email protected]The gratin was easy to make and didn't require any fancy ingredients. I had everything I needed in my pantry, which was a huge plus.
Arthur
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor combination and the creamy texture of the gratin. I'll definitely be making it again soon.
Light Share
[email protected]I've never been a huge fan of sweet potatoes, but this gratin changed my mind! The spices really brought out the natural sweetness of the potatoes, and the cheesy topping was the perfect finishing touch.
Zaeem Ali
[email protected]I substituted almond milk for the heavy cream to make this dish vegan, and it turned out wonderfully! The almond milk added a subtle nutty flavor that complemented the spices nicely.
Muhammad Bilawal
[email protected]This sweet potato gratin was an absolute delight! The flavors of the spices and the sweetness of the potatoes blended perfectly, creating a dish that was both comforting and satisfying.