Sweet Potato Gratin With Ginger and Orange Zest
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½stick butter (4 tablespoons), more for greasing pan
- 1cup cream
- 2tablespoons grated ginger
- Zest from one orange
- 2pounds sweet potatoes, peeled and grated, about 4 cups
- ½cup chopped hazelnuts or walnuts (optional)
- Salt and black pepper
Nutritional analysis per serving (6 servings)
409 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 5 grams protein; 545 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
Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
- Step 2
Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.
Private Notes
Comments
We subbed coconut cream in for cream and added turmeric to the cream/ginger mixture, while giving it a few additional minutes to simmer. Very tasty!
I would like to try this with the potatoes sliced into thin rounds as for scalloped potatoes. I don't like the way the grated pieces look in the illustration. Has anyone done this change?
I make this every year for Thanksgiving; it is one of our recently added 'traditions.' I follow the recipe as written except that I usually substitute yams for sweet potatoes just because we prefer them. The moisture content is higher with yams but not significantly, and it has not been a problem. To respond to comments about grating vs. slicing, I grate the yams in the food processor and find the appearance of the finished dish attractive. The photo provided does not look like it. Yum!!!
The picture shown is another dish from the original article, it is more of a quick fry with sage.
My sauce "broke" when heating the cream. I suppose it was the acid from the orange zest. Has anyone else had this problem? Tastes great, though!
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