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.
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 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.
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.)
Original Recipe - http://www.epicurious.com/recipes/food/views/Spiced-Sweet-Potato-Gratin-236482
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