Spiced Sweet Potato Gratin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look. Ingredients:
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 (scant) salt |
1 1/2 cups sour cream, divided |
3 cups shredded extra-sharp white cheddar (about 12 ounces) |
Directions:
1. 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.
2. 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.
3. Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.
|
|