Spiced Sweet Potato Gratin


I really loved this cheesy and creaminess that comes with the gratin part of this variation of the sweet potato dish.  You could easily switch up any of these spices and get a very different flavor result.  Pairs well with red meat as these seasons are very bold.
4 pounds red-skinned sweet potatoes (yams; about 3 1/4 pounds)
1 tablespoon curry powder
1 tablespoon ground cumin
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups sour cream, divided
3 cups shredded extra-sharp white cheddar (about 12 ounces)
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.

Begin to layer dish in a glass baking dish by putting a layer of sweet potato. .

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.
Bake for 40 minutes or until cheese is melted and sweet potatoes are heated through.


(If you make it ahead, prep it, and put it into the fridge. Bake for about an hour.)
Served here at Christmas Dinner



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