Irresistible Creamy Sweet Potato Cranberry Gratin for Cozy Gatherings
Experience the perfect balance of savory and sweet with this Irresistible Creamy Sweet Potato Cranberry Gratin, ideal for cozy gatherings and festive meals.
Servings: 8 slices
Calories: 300kcal
Equipment
- 9x13 inch baking dish
- mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
For the Gratin
- 4 cups sweet potatoes peeled and sliced into ¼ inch rounds
- 2 cups cranberries fresh or frozen
- 1 cup heavy cream high-quality
- 4 tablespoons butter unsalted
- ½ cup brown sugar
- ½ teaspoon nutmeg or cinnamon as a substitute
For the Topping
- 1 cup breadcrumbs toasted
Instructions
How to Make Irresistible Creamy Sweet Potato Cranberry Gratin
- Preheat the oven to 375°F (190°C).
- Peel and slice the sweet potatoes into uniform rounds, about ¼ inch thick.
- Grease a baking dish with butter to prevent sticking.
- Whisk together the heavy cream, brown sugar, nutmeg, salt, and pepper in a bowl until smooth.
- Layer half of the sweet potato slices in the baking dish, pour half of the cream mixture over, and sprinkle half of the cranberries.
- Repeat layering with the remaining sweet potatoes, cream mixture, and cranberries.
- Top with toasted breadcrumbs and bake uncovered for 45-50 minutes until golden brown and bubbly.
Notes
Let the gratin rest for a few minutes after baking for easier serving. Store leftovers in an airtight container in the fridge for up to three days.