Description
A delicious and festive Sweet Potato Cranberry Gratin that combines the sweetness of sweet potatoes with the tartness of cranberries, topped with cheese and pecans.
Ingredients
Scale
- 2 large sweet potatoes (about 2 pounds), peeled and thinly sliced
- 1 cup fresh or frozen cranberries
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter, for greasing the baking dish
- 1/4 cup chopped pecans (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, combine the sliced sweet potatoes, cranberries, heavy cream, brown sugar, cinnamon, nutmeg, salt, and black pepper. Stir until the sweet potatoes and cranberries are well coated.
- Layer half of the sweet potato mixture in the prepared baking dish. Sprinkle half of the cheddar cheese and half of the Parmesan cheese over the top.
- Add the remaining sweet potato mixture on top, followed by the rest of the cheddar and Parmesan cheese.
- If using, sprinkle the chopped pecans over the top for added crunch.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the sweet potatoes are tender and the top is golden brown.
- Let the gratin cool for about 10 minutes before serving to allow it to set.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a layer of sautéed onions or garlic for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg