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Sweet Potato Gratin
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Recipe Information
Los Angeles Times

Serves/Makes:10 or more

  • 2 tbsp (30 ml) softened unsalted butter
  • 4 lbs (1.8 kg). sweet potatoes
  • salt
  • freshly ground black pepper
  • 1-1/2 cups (350 ml) heavy cream
  • 1 tbsp (15 ml) chopped fresh thyme
  • Generously butter a 2 quarts (1900 ml) gratin dish and set aside.
  • Heat the oven to 425 degrees (225 C.).
  • Peel the sweet potatoes.
  • Using a mandoline or sharp knife, cut into slices one-fourth-inch thick.
  • Arrange the slices in overlapping layers in the dish, seasoning each layer generously with salt and pepper.
  • Combine the cream and thyme in a small bowl and mix well.
  • Pour evenly over the potatoes, coating all exposed surfaces.
  • Cover the dish tightly with foil and bake 45 minutes.
  • Remove the foil; continue baking until the sweet potatoes are soft and caramelized, 15 to 20 minutes longer.
Total time: 1 hour and 20 minutes. Each serving: 202 calories; 2 grams protein; 20 grams carbohydrates; 3 grams fiber; 13 grams fat; 8 grams saturated fat; 46 mg. cholesterol; 45 mg. sodium.


Spicy sweet potato gratin: Omit the thyme. Distribute 3 cloves minced garlic and 2 teaspoons minced chipotle chile in adobo sauce over the second layer of sweet potatoes. Proceed as in main recipe.

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