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Sweet Potato & Cranberry Gratin

A delightful side dish combining sweet potatoes and cranberries, perfect for holiday gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds sweet potatoes, peeled and sliced Make sure they are cooked until tender.
  • 1 cup fresh cranberries Can use frozen cranberries; thaw and drain if using.
  • 1 cup heavy cream For a vegan version, substitute with coconut cream.
  • 1 cup shredded Gruyere cheese Cheddar or mozzarella can also be used.
  • 1/2 cup breadcrumbs Can be replaced with gluten-free breadcrumbs if necessary.
  • 1/4 cup brown sugar Adjust based on the sweetness of sweet potatoes.
  • 1 teaspoon cinnamon
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
  3. Drain the sweet potatoes and layer half of them in a greased baking dish.
  4. Sprinkle half of the cranberries over the sweet potatoes.
Mix Cream Mixture
  1. In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper.
  2. Pour half of this mixture over the layered sweet potatoes and cranberries.
Assembly
  1. Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
  2. Top with shredded Gruyere cheese and breadcrumbs.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
  2. Let it cool for a few minutes before serving.

Notes

This dish can be prepared a day in advance and baked just before serving. For added flavor, toss cranberries in a little sugar before layering. Experiment with adding nuts or sausage for a savory twist.