Brown Butter Spiced Sweet Potato Gratin

Yum! This recipe is really, really good. I had some half and half cream kicking around and some sweet potatoes, so I whipped this up when I couldn’t find a recipe that wasn’t packed with cinnamon and nutmeg. I find sweet potatoes sweet enough without the cinnamon, and tend to stick to more savoury ingredients when cooking them up.

Brown Butter Spiced Sweet Potato Gratin

2 large sweet potatoes
1 Vidalia or sweet yellow onion
2 tbsp butter
1 cup cream
1 tbsp paprika
1 tsp parsley
1/2 cup parmesan
2 tbsp butter
Salt and pepper
1 cup panko breadcrumbs
1/2 cup parmesan

Preheat oven to 375.

Slice onions thinly. Heat a skillet over medium low heat and drop in first amount of butter. Allow to melt, keeping a close eye. Swill your pan until butter foams, and keep swilling occasionally until the butter begins to turn brown and smell nutty.

Drop in sliced onions and sauté until clear. As the onions cook, slice your sweet potatoes as thin as possible. Once onions are done, add cream, and bring to a boil. Add paprika and parsley, salt and pepper. Cook until sauce thickens a bit, then add parmesan. Stir until melted, and allow to thicken even more. 

Once the sauce is done, layer your sweet potatoes in a round baking dish. Drop a few chunks of butter as you layer and salt and pepper. Once potatoes are in place, pour sauce over the potatoes. Top with Panko crumbs and more parmesan. Cover the dish with tinfoil or a lid if you have it, and place in oven for 45 to an hour, checking with a fork to make sure the potatoes are soft before serving. If you want a crispier top, remove tinfoil or lid for last 10 minutes of cooking.

This dish does not keep, so I recommend only making as much as you’re going to need. Anything with Panko is going to lose the crispiness and get a little soggy as leftovers. It will still taste good though!



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