Carrie’s Sweet Life

I love sweet potato, sadly my husband is not too big of fan, I was excited when I saw this in my google reader. I decided to just go a head and make it with our ham dinner, if Adam didn’t like he would just have to eat more ham.

Well he loved it, taking a second helping and taking leftovers! YEA! This was very yummy, and different then how I normally have sweet potatoes.

Sweet Potato Au Gratin (From: Lime in the Coconut, Originally From: Robert Irvine)

• 1 cup milk
• 1 pint (2 cups) heavy cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a
• mandoline (I sliced mine by hand)
• 1 tablespoon chopped fresh parsley leaves

Gratin:

• 4 tablespoons butter, cut into chunks, plus more for baking dish
• 1/2 cup panko bread crumbs
• 1/4 cup brown sugar (recipe calls for cheddar cheese I used brown sugar)

In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.

Preheat oven to 350 degrees F.

Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar (or brown sugar) to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.

Serve in the baking dish, garnished with chopped parsley.