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Crispy Sweet Potato Cranberry Gratin

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A crunchy, flavorful sweet potato gratin with tart cranberries and a buttery panko-pecan topping, perfect for Thanksgiving sides. This easy gourmet recipe balances sweet, tart, creamy, and crunchy elements for a cozy yet elegant dish.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds / 900g), peeled and thinly sliced
  • 1/4 cup (60ml) heavy cream or whole milk (use coconut milk for dairy-free version)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (100g) fresh or frozen cranberries
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon orange zest
  • 1/2 cup (50g) panko breadcrumbs
  • 1/3 cup (35g) chopped pecans
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your 9×13-inch baking dish to prevent sticking and set it aside.
  2. Peel and thinly slice your sweet potatoes about 1/8-inch (3 mm) thick. Use a mandoline slicer if available for consistent slices.
  3. In a medium bowl, whisk together the heavy cream or milk, melted butter, cinnamon, salt, and pepper.
  4. Arrange half of the sweet potato slices in an even layer in the baking dish. Pour half of the cream mixture evenly over the layer, then gently press down to help the cream soak into the potatoes.
  5. In a small bowl, toss cranberries with maple syrup (or honey) and orange zest. Spread this mixture evenly over the sweet potato layer.
  6. Top the cranberries with the remaining sweet potato slices. Pour over the remaining cream mixture and press down lightly again.
  7. In a small bowl, combine panko, chopped pecans, melted butter, brown sugar, and a pinch of salt. Mix until crumbs are evenly coated and crumbly but moist.
  8. Evenly distribute the crispy topping over the sweet potato layers.
  9. Tent the baking dish loosely with aluminum foil and bake for 35 minutes.
  10. Remove the foil and bake for another 15-20 minutes, or until the topping is golden brown and crisp, and the sweet potatoes are tender when pierced with a fork.
  11. Let the gratin cool for 10 minutes before serving.

Notes

Use small-curd sweet potatoes for better texture. Walnuts can substitute pecans. Frozen cranberries work well off-season. For vegan version, substitute butter with coconut oil or vegan margarine and use plant-based milk. Gluten-free panko or crushed gluten-free crackers can replace breadcrumbs. Tent with foil during baking to prevent topping from burning. Let gratin rest 10 minutes before serving for easier slicing. Reheat leftovers in oven to keep topping crisp.

Nutrition

Keywords: sweet potato gratin, cranberry gratin, Thanksgiving side dish, crispy topping, holiday recipe, easy gourmet sides, sweet potato casserole, panko pecan topping

Find it online: https://yumnode.com/crispy-sweet-potato-cranberry-gratin-recipe-perfect-for-easy-gourmet-thanksgiving-sides/