Recipes Side Dishes Potatoes Sweet Potato Gratin with Pecans

Sweet Potato Gratin with Pecans

Sweet Potato Gratin with Pecans is rated 5.0 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6

Either type of sweet potato—the red-skinned, orange-fleshed variety or the tan-skinned, meaty yellow ones sometimes sold as yams—can be used to make this gratin. The latter will produce a thicker, denser dish than the former, which will be thinner and creamier. Serve as part of a breakfast buffet, alongside eggs and bacon, or as a side dish for roast turkey or pork.

Ingredients:

  • 1/3 cup pecan halves 
  • 4 thin slices prosciutto, about 2 oz. total, cut into 1/2-inch strips 
  • 4 sweet potatoes, 1 1/2 to 2 lb. total, cut into slices about 1 inch thick 
  • 2 Tbs. unsalted butter 
  • 1/4 cup crème fraîche  
  • 1/2 tsp. salt 
  • 1/2 tsp. freshly ground pepper 

Directions:

Preheat an oven to 350°F.

Spread the pecans in a single layer in a pie dish. Toast, stirring occasionally, until the nuts are fragrant and barely golden, 10 to 12 minutes. Remove from the oven and let cool. Increase the oven temperature to 400°F.

In a fry pan over medium-high heat, cook the prosciutto, stirring, until crisp, 2 to 3 minutes. Set aside.

Place the sweet potato slices in a single layer in the top pan of a double boiler set over boiling water. Cover and steam the potatoes until tender when pierced with a fork, 10 to 15 minutes. When the slices are cool enough to handle, peel them and transfer to a bowl. Using a fork or potato masher, mash the potatoes until nearly smooth. Add 1 Tbs. of the butter, the crème fraîche, salt and pepper and stir to blend. Stir in the prosciutto. Spread the sweet potato mixture in a shallow 1- to 1 1/2-quart baking dish.

Coarsely chop the toasted pecans. Sprinkle the chopped pecans over the sweet potato mixture. Cut the remaining 1 Tbs. butter into bits and dot the top.

Bake until the butter has melted, the top has formed a lightly golden crust and the sweet potatoes are hot throughout, about 20 minutes. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

Rated 5 out of 5 by from Perfect for dinner party in Autumn The only change I made was (day before dinner) baking the potatoes in their skins, mashing them and refrigerating until ready to assemble before baking the gratin. I love sweet potatoes without added sugar, and this gratin (I used my Staub cast iron gratin) was beautiful and delicious. I will bookmark this as a favorite. Served with: I roasted a pork loin (olive oil, rosemary, s&p rub) in the oven. On the stovetop, I heated up the jar of fig and port sauce from WS, adding a cup of halved dried figs. I let this simmer throughly. I also made the dressing and toasted pecans from the WS brussels sprout slaw recipe to use over cruciferous shredded veggies slaw from Trader Joe's.
Date published: 2016-11-26
Rated 5 out of 5 by from A Delicious New Way For Sweets This Christmas I wanted to do something different with Sweet Potatoes instead of just candying them-again. So happy with this dish! It was a hit. The grocery was sold-out of cream fraiche so I used Crema Mexicana which is abundant in LA. Similar consistency and taste. I'm not sure why the recipe instructs to steam instead of boil the potato slices and then wait for them to cool before peeling, especially since they're just going to be mashed. Aint nobody got time for that. I peeled, sliced, and boiled them. Mashed, mixed, tasted. Then amped it up with a little more butter and a touch of sugar. Pow! We loved it. Timing note... my prosciuto didn't crisp up until about 20 minutes in the fry pan, not 5 or 10. It was worth the wait. I'm putting this into winter recipe rotation.
Date published: 2015-12-26
Rated 5 out of 5 by from Nice twist on a Thanksgiving Classic I've made this recipe 3 years in a row and it is fast becoming Thanksgiving staple. I never seem to make enough. Its very flavorful without the cloying sweetness of traditional candied yams. It's delicious and looks beautiful, but is very easy to whip up ahead of time and pop in the oven once the turkey's out.
Date published: 2013-11-25
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