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Sweet Potato & Cranberry Gratin

Sweet Potato & Cranberry Gratin: Comfort Food with a Twist

A delightful Sweet Potato & Cranberry Gratin that combines creamy sweet potatoes with tart cranberries for a festive dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 4 large Sweet Potatoes Can be swapped for butternut squash.
  • 2 cups Fresh Cranberries Frozen cranberries can be used if thawed and drained.
  • 1 cup Heavy Cream Use coconut cream for a vegan option.
  • 1/4 cup Brown Sugar Can be substituted with maple syrup.
  • 1 teaspoon Cinnamon Omit for a more neutral flavor.
  • to taste Salt
  • to taste Pepper
  • 1 cup Gruyère Cheese Can substitute cheddar or mozzarella.
  • 1 cup Bread Crumbs Use gluten-free for a gluten-free version.

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your baking dish.
  2. Peel and slice sweet potatoes into thin rounds; cook in boiling water for 10-15 minutes until tender.
  3. Grease a baking dish and layer half of the sweet potato slices at the bottom.
  4. Sprinkle half of the fresh cranberries evenly over the sweet potato layer.
  5. In a mixing bowl, combine heavy cream, brown sugar, cinnamon, salt, and pepper, then pour half over the layers.
  6. Layer the remaining sweet potato slices and the remaining cranberries on top.
  7. Pour the remaining cream mixture over the layers in the baking dish.
  8. Sprinkle Gruyère cheese and breadcrumbs on top.
  9. Bake in the oven for 30-35 minutes until golden brown and bubbly.
  10. Let it cool for a few minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 12gVitamin A: 18500IUVitamin C: 15mgCalcium: 180mgIron: 1.5mg

Notes

Can prep a day in advance and bake before serving. Store leftovers in an airtight container for up to 3 days, or freeze unbaked for up to 2 months.

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