Orange-Scented Sweet Potato Gratin With Apple and Pear
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds sweet potatoes, peeled and sliced about ¼ inch thick
- 2tart apples, such as Pink Lady, peeled, cored, and sliced
- 1large ripe but firm pear, peeled, cored and sliced
- Salt to taste
- 2tablespoons mild honey, such as clover (substitute agave nectar for vegans)
- 2tablespoons walnut oil, plus more for greasing the pan
- 2teaspoons finely chopped or grated orange zest
- 2½cups freshly squeezed orange juice
Nutritional analysis per serving (8 servings)
216 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 21 grams sugars; 3 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.
- Step 2
In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.
- Step 3
Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another ½ hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.
Private Notes
Comments
How can it be 'nut free' and have walnut oil? Deadly allergy to walnuts and pecans make proper labeling pretty important, dontcha think?
We found the orange juice zingy but overwhelming and strange. We enjoyed a sauce of raw apple cider much better.
Made this for my first post-Covid dinner with friends and it was a big hit. Added some red onion, juiced about 4 clementines, sliced two more and layered potatoes, apple, red onion and clementines. Added about 1/2 c water to a deep casserole dish, covered with foil and put the whole thing in the oven next to dutch oven with a Mississippi roast. Both cooked about 3 1/2 hours at 300 and turned out fantastic! No muss, no fuss, no bother, just deliciousness!
I also made this with apple cider instead of OJ -plus cinnamon and nutmeg- great results.
Based on feedback about the orange flavor being too sweet and overpowering, I dialed back the fresh OJ to about a half cup and then added about another cup of water. Came out fine with only 1.5 cups of liquid but still very orange forward. Might cut some of the zest next time. Also substituted almond oil and it was fine.
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