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
Scale
- 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
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain and layer half of the sweet potatoes in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
- 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.
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyère cheese and breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
Keywords: Sweet Potato, Cranberry, Gratin, Festive Recipe, Holiday Side Dish