Description
A delicious and festive Sweet Potato & Cranberry Gratin that combines the sweetness of sweet potatoes with the tartness of cranberries, perfect for holiday gatherings.
Ingredients
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
3. Drain and layer half of the sweet potatoes in a greased baking dish.
4. Sprinkle half of the cranberries over the sweet potatoes.
5. In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this mixture over the layered sweet potatoes and cranberries.
6. Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
7. Top with shredded Gruyère cheese and breadcrumbs.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
9. Let it cool for a few minutes before serving.
Notes
For a vegan version, substitute heavy cream with coconut cream and cheese with a plant-based alternative.
Can be prepared a day in advance and baked just before serving.
Adjust the amount of sugar based on the sweetness of the sweet potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg