5 Ingredients or Fewer

Sweet Potato Gratin with Smoked Paprika and Cayenne

November  9, 2009
3 Ratings
  • Serves 6-8
Author Notes

I love sweet potato recipes that complement the natural sweetness of the vegetable, instead of piling it on. I make it every year for Thanksgiving, and it has been well received by everyone from my hipster friends who live in Ditmas Park to my grandmother's oldest friend who, according to my grandmother, has "midwestern" tastes. Cayenne varies in heat, so taste yours and adjust quantities appropriately. —Savour

What You'll Need
  • 3 medium sweet potatoes
  • 1 1/2 cups heavy cream
  • 3 tablespoons butter
  • 1-2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and Pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Peel the sweet potatoes and slice them thinly. (I usually use my mandoline).
  3. Set aside enough of the prettiest slices of sweet potatoes to cover the gratin dish you are using. (The sweet potatoes will likely have smaller or half slices in addition to perfect coins).
  4. In a medium gratin dish, arrange one layer of sweet potatoes. Sprinkle with salt and pepper, a pinch of cayenne and a large pinch of smoked paprika. Dot with butter, and pour over a small portion of the cream.
  5. Continue with the remainder of the sweet potatoes, sprinkling each layer with the seasonings and dotting with butter. Use the reserved sweet potatoes for the top layer.
  6. Pour remaining cream over sweet potatoes. Cover the dish with tinfoil.
  7. Bake, covered for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until cream is absorbed and potatoes have browned.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Niknud
  • Midge
  • mjimenez89
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

4 Reviews

mjimenez89 November 26, 2019
I've made this recipe every year for the past 5 years. It was a hard sell for my dyed-in-the-wool praline sweet potato casserole eater family. But after they tasted it for the 1st time they were sold for life. My absolute favorite
TheWimpyVegetarian September 29, 2011
Niknud September 23, 2011
It's like you took a traditional Thanksgiving side and gave a good swift kick in the butt to get it moving. Love smoked paprika and cayenne! Marshmellows have their place - but not here!
Midge November 15, 2010
Sounds great!