Sweet Potato Gratin

From www.foodfanatic.com, by Jamie Lothridge
Sweet Potato Gratin

Sweet Potato Gratin Photo

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

There’s finally a crispness in the air here in Ohio, so my gears are just starting to shift to fall cooking and baking. If you’ve been a reading My Baking Addiction for a while, you know that I’m pretty obsessed with all things fall. From cozy sweaters to festive décor, there’s just something about the season that will forever make me feel warm and fuzzy.

Sweet Potato Gratin Picture

When I was kid, Autumn always signaled baking season with my Nana. We'd crank out pumpkin roll after pumpkin roll, pumpkin pies and pretty much any other pumpkin recipe you can think of. I'm pretty sure it's this time of year that grew my love for all things baking - and pumpkin.

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Although fall brought on all the pumpkin recipes, Nana also made other delicious creations like nut roll, cherry cheesecake, and lemon bars. However, there was one ingredient that Nana used in her fall baking that I wasn't so fond of - sweet potatoes. In fact, I've only just recently become a fan.

Every Thanksgiving, I would take a spoonful of my Nana’s sweet potato casserole and systematically remove and eat every single toasted mini marshmallow from my serving – leaving behind a pile of untouched canned sweet potatoes. In fact, I'm pretty sure that's what almost the entire family did.

Sweet Potato Gratin Image

Now that I've become fond of fresh sweet potatoes, I decided to take the flavors of Nana’s casserole, which was brimming with brown sugar and cinnamon – but kick it up a notch by making scalloped sweet potatoes with hint of vanilla. However, instead of vanilla extract, I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. I'm a huge fan of the flavor-punch their vanilla bean paste adds to just about anything, without adding more liquid. Plus, it's super sophisticated to present people with beautifully-flecked baked goods and casseroles, amiright?

We love traditional scalloped potatoes, so I figured scalloped sweet potatoes would most definitely be a total win. Plus, I kinda love any excuse to use a mandoline. The result was sweet potato perfection that will be a welcomed side dish to any Thanksgiving spread.

Sweet Potato Gratin Pic

It's different from that traditional casserole, but just close enough that no one's going to complain it's missing from the table. Plus, I can guarantee that people are actually going to eat this one - in giant, heaping, delicious spoonfuls.

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Ingredients

  • 2 cups heavy cream
  • 2 tablespoons light brown sugar
  • 1 teaspoon nielsen-massey madagascar bourbon pure vanilla bean paste
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 4 medium sweet potatoes, peeled and sliced 1/8 inch thick on a mandoline
  • salt and freshly ground black pepper

Directions

  1. Preheat the oven to 375°F.
  2. Whisk together the cream, light brown sugar, vanilla bean paste, cinnamon, and nutmeg until smooth.
  3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper.
  4. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
  5. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes.
  6. Remove from the oven and let rest for 15 minutes before serving.

Recommended

Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Le Creuset Heritage 3 Quart Square Dish

Cuisinart Stainless Steel Mixing Bowls

Source:
Adapted from Epicurious