Spiced Sweet Potato Gratin Food

SPICED SWEET POTATO GRATIN

Steps:

• Preheat oven to 350°F. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.
• Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 1/2 cup sour cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over sour cream. Sprinkle with 1 cup cheese. Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 400°F oven until hot, about 15 minutes.
• Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

SWEET AND SPICY SWEET POTATO BAKE

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

INDIAN-SPICED POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until onions are caramelized, about 30 minutes. Set aside.
• In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. Stir in the garlic.
• Butter a 13-by-9-by-2-inch baking dish. Layer half of the potatoes in the dish, overlapping them slightly. Sprinkle with half of the spice mixture. Cover with the onions. Layer the remaining potatoes over the onions. Sprinkle with the remaining spice mixture, and pour the cream over the top.
• Cover with aluminum foil and bake until the potatoes are tender, about 1 hour. Let cool slightly, cut into rectangles and serve. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)

EASY SWEET POTATO GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium-low heat; cook and stir onions until tender and golden, about 30 minutes.
• Place sweet potatoes in a large bowl.
• Heat cream and maple syrup together in a saucepan over high heat; cook and stir until almost boiling, about 5 minutes. Pour 2/3 the cream mixture over sweet potatoes; toss to evenly coat.
• Layer potatoes in a 9x13-inch casserole dish, seasoning with salt every 5 to 6 layers. Pour remaining cream mixture over potatoes until potatoes are 3/4 covered. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and gently stir potatoes; top with caramelized onions. Bake until potatoes are tender, about 20 more minutes. Allow to cool for about 30 minutes before serving.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

SWEET POTATO GRATIN WITH CHILE-SPICED PECANS

Steps:

• Preheat oven to 375.
• Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.
• Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well coated (approx. 8 min).
• Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
• Cut potatoes in half lengthwise and scoop the flesh into a food processor; discard skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
• Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.
• Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden. Sprinkle with pecans and serve.

SPICY POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
• In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
• Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
• Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.