Recipe

Spiced Sweet Potato Gratin Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look. Prep:20m Cook:60m Servings:10	Mountainmam
	sweet potatoes cheese spices

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Ingredients

4 pounds red-skinned sweet potatoes (yams; about 3 1/4 pounds)

1 tablespoon curry powder

1 tablespoon ground cumin

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon (scant) salt

1 1/2 cups sour cream, divided

3 cups shredded extra-sharp white cheddar (about 12 ounces)

Directions

Preheat oven to 350°F. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.

Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly.

Spread 1/2 cup sour cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over sour cream. Sprinkle with 1 cup cheese.

Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes.

DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 400°F oven until hot, about 15 minutes.

Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.

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