twice-baked sweet potato gratin

By • December 18, 2015 1 Comments

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Author Notes: Creamy, cheesy and oh-so-good. This is the anti sweet potato casserole, speckled with fresh rosemary and baked in individual ramekins.garlic and zest

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Serves 6

  • 1 1/2 pounds sweet potatoes, peeled and cut into 1/2" cubes
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup milk
  • 1 tablespoon butter, divided
  • 1 1/2 cups shredded gruyere cheese, divided
  1. Preheat the oven to 375 degrees. Place the potatoes on a baking sheet lined with aluminum foil and bake for 45 minutes to an hour - or until potatoes are cooked through. Remove from oven and cut each potato in half. Let the potatoes cool until you can handle them, then scoop out the flesh into a bowl.
  2. Use a potato ricer or hand mixer to puree the potatoes. Stir in the rosemary, salt and pepper. Add the milk and butter and stir until butter has melted. Add 1 1/4 cups of gruyere and stir to combine. Set aside.
  3. Spray 4 half-cup ramekins with vegetable spray. Divide the sweet potatoes among the ramekins and smooth the tops with the back of a spoon. Sprinkle with the remaining cheese.
  4. Can be made in advance to this point and refrigerated until ready to bake. To bake the gratins, preheat the oven to 350°. Place the gratins on a baking sheet and bake for 15 minutes until warmed through then turn on the broiler and cook for an additional 2-3 minutes until lightly browned. Serve.

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