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

Thanksgiving sweet potatoes are often the topic of serious debate. Sweet or savory? To marshmallow or not to marshmallow? This savory version enriched with crème fraîche and bits of crispy prosciutto is a total people pleaser that has become a Thanksgiving tradition for many—and it’s equally good served as part of a breakfast buffet alongside eggs and bacon or ham.

Ingredients:

  • 1/3 cup (1 1/2 oz./45 g) pecan halves
  • 4 thin slices prosciutto, about 2 oz. (60 g) total, cut into 1/2-inch (12-mm) strips
  • 4 sweet potatoes, 1 1/2 to 2 lb. (750 g to 1 kg) total, peeled and cut into chunks
  • 2 Tbs. unsalted butter
  • 1/4 cup (2 oz./60 g) crème fraîche
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

Directions:

Preheat an oven to 350°F (180°C).

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 (200°C).

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

Bring a large pot of water to a boil over high heat. Add the sweet potatoes, lower the heat to a simmer and cook until the sweet potatoes are tender when pierced with a knife, about 15 minutes. Drain well and transfer to a large bowl.

Using a potato masher, mash the sweet 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 1- to 1 1/2-quart (1 to 1.5-l) gratin dish.

Coarsely chop the toasted pecans. Sprinkle the 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 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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