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Sweet Potato Cranberry Gratin Flavorful Holiday Dish

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To make Sweet Potato Cranberry Gratin, you need a mix of tasty items. Here’s what you will need: - 4 medium sweet potatoes, peeled and thinly sliced into rounds - 1 cup fresh or frozen cranberries (if using frozen, ensure they are thawed) - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cloves garlic, minced finely - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon nutmeg - 2 tablespoons unsalted butter, for greasing the baking dish - 1/4 cup breadcrumbs (optional, for added crunch) Each ingredient plays a special role. The sweet potatoes bring a creamy texture. Cranberries add a tart burst that balances the dish. Heavy cream makes everything rich and smooth. Cheddar and Parmesan cheeses melt beautifully, creating a golden top. Garlic and rosemary offer fresh, bold flavors that brighten each bite. Seasonings like salt, black pepper, and nutmeg enhance all the tastes. Butter helps the gratin not stick to the dish. If you want a bit of crunch, sprinkle breadcrumbs on top before baking. Using these ingredients, you will create a delicious holiday dish that everyone will love. {{ingredient_image_2}} 1. First, preheat your oven to 375°F (190°C). This helps cook the gratin evenly. 2. Next, grease a 9x13 inch baking dish with 2 tablespoons of unsalted butter. This keeps the gratin from sticking. 3. In a medium bowl, mix 1 cup of cranberries with a sprinkle of salt. Let them sit for a few minutes to release their juices. 4. In a large mixing bowl, whisk together 1 cup of heavy cream, 2 cloves of minced garlic, 1 tablespoon of chopped rosemary, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. This creamy sauce adds flavor and richness. 1. Start by creating the first layer in your greased dish. Arrange half of the 4 medium sweet potatoes, thinly sliced, at the bottom. Overlap them slightly for even coverage. 2. Then, evenly distribute half of the cranberry mixture over the first layer of sweet potatoes. Ensure each slice has some cranberry. 3. Pour half of the creamy sauce mixture over the sweet potatoes and cranberries. Next, sprinkle half of the 1 cup of shredded cheddar cheese over this layer. 4. Repeat the layering process with the remaining sweet potatoes, followed by the rest of the cranberries and creamy mixture. Finally, top with the remaining cheddar cheese. If you want some crunch, sprinkle 1/4 cup of breadcrumbs on top. 1. Cover the dish with aluminum foil and place it in your preheated oven. Bake for 30 minutes. This helps the sweet potatoes cook through. 2. After 30 minutes, carefully remove the foil. This allows the top to brown. Continue baking for an additional 20-25 minutes. The gratin is done when the sweet potatoes are tender and the top is golden and bubbly. 3. Once finished, take the gratin out of the oven and let it rest for about 10 minutes. This resting time helps the gratin set, making it easier to serve. - Choosing the right sweet potatoes: I always pick medium-sized sweet potatoes. They should feel firm and smooth. Look for bright orange flesh; it has the best flavor. - Tips for cheese melting: Use shredded cheese for better melting. I like sharp cheddar for its strong flavor. Mixing it with Parmesan gives a nice depth. - Adjusting seasoning to taste: Taste your creamy sauce as you mix. You can add more salt or pepper. A pinch of nutmeg adds warmth. A little can go a long way. - Ideal pairings with roasted meats: This gratin pairs great with roasted turkey or ham. The sweet and savory mix complements the meat well. - Garnishing options: I love to add a sprig of fresh rosemary on top. It makes the dish look pretty and adds a nice smell. - Vegetarian main course ideas: Serve this gratin as a main dish for vegetarians. It is hearty and filling, perfect for a holiday table. Add a side salad for a complete meal. Pro Tips Layering is Key: Make sure to evenly distribute the sweet potatoes and cranberries in each layer for balanced flavor in every bite. Cheese Variety: Experiment with different cheese combinations, such as Gruyère or Gouda, for a unique flavor profile in your gratin. Resting Period: Allow the gratin to rest for 10 minutes after baking; this helps it set and makes serving easier. Breadcrumbs for Crunch: Adding breadcrumbs on top gives a delightful crunch; consider mixing them with herbs for extra flavor. {{image_4}} You can easily change the taste of your sweet potato cranberry gratin. Here are some ideas: - Herbs: Try adding different herbs like thyme or sage. These fresh flavors add depth and warmth to your dish. - Cheese: You can swap the cheddar for Gruyère or mozzarella. Each cheese brings its own unique flavor. Gruyère adds a nutty touch, while mozzarella offers a mild creaminess. Making this gratin fit different diets is simple. Here are some tips: - Vegan Alternatives: To make it vegan, use coconut cream instead of heavy cream. Replace the cheese with a vegan cheese or nutritional yeast. These swaps keep the flavor while meeting your needs. - Gluten-Free Modifications: For a gluten-free dish, skip the breadcrumbs or use gluten-free ones. This way, everyone can enjoy this delicious meal without worry. To keep your Sweet Potato Cranberry Gratin fresh, store it in an airtight container. Make sure it cools down first. This helps keep the flavors locked in. Place the gratin in your fridge. It will stay fresh for about 3 to 5 days. If you want to store it longer, consider freezing it. When you're ready to enjoy the leftovers, reheating them correctly is key. For the best texture, use an oven. Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish. Cover it with foil to avoid drying out. Heat for about 20 to 25 minutes. You can also use a microwave if you're in a hurry. Place a portion on a microwave-safe plate. Heat it on medium power for 1 to 2 minutes. Keep an eye on it to avoid overheating. Enjoy your delicious gratin again! Yes, you can use other potatoes, like Yukon gold or russet. However, sweet potatoes give a nice sweetness. They also create a creamy texture that pairs well with cranberries. If you want a twist, mix sweet potatoes with another type. Just remember that cooking times might change slightly. The gratin is done when the top is golden and bubbly. You can also poke a sweet potato slice with a fork. If it goes through easily, it is ready. Let it rest for ten minutes after baking. This helps it set and makes serving easier. Yes, you can freeze the gratin. Prepare it but do not bake it. Cover it tightly with foil or wrap it well. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, bake it until hot and bubbly. If you lack heavy cream, use whole milk mixed with butter. For each cup of cream, use 3/4 cup milk and 1/4 cup melted butter. This mix gives a similar richness. You can also use a plant-based milk, like coconut milk, for a dairy-free option. This blog post explored how to make a delicious Sweet Potato Cranberry Gratin. You learned about key ingredients, step-by-step baking instructions, and helpful tips. We also discussed variations and storage to keep your dish fresh. Knowing how to adapt this recipe can make it perfect for any meal. Try it today for a tasty side or main dish! Enjoy your cooking adventure with this comforting gratin.

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Get ready to impress your holiday guests with my Sweet Potato Cranberry Gratin! This vibrant dish combines smooth, sweet potatoes with tangy cranberries, topped with creamy cheeses and herbs. It’s not only delicious but also easy to make. Whether you’re serving it as a side or a main course, this gratin will add a festive flair to your table. Let’s dive into the ingredients and make your holiday meal shine!

Why I Love This Recipe

  1. Flavor Fusion: This gratin beautifully combines the sweetness of sweet potatoes with the tartness of cranberries, creating a perfect balance of flavors.
  2. Comfort Food: With its creamy texture and cheesy topping, this dish is the ultimate comfort food that warms the soul during chilly days.
  3. Versatile Dish: It can be served as a side dish for holiday meals or enjoyed as a vegetarian main course, making it suitable for various occasions.
  4. Easy to Prepare: The straightforward layering process makes this gratin a breeze to whip up, perfect for both novice and experienced cooks.

Ingredients

To make Sweet Potato Cranberry Gratin, you need a mix of tasty items. Here’s what you will need:

– 4 medium sweet potatoes, peeled and thinly sliced into rounds

– 1 cup fresh or frozen cranberries (if using frozen, ensure they are thawed)

– 1 cup heavy cream

– 1 cup sharp cheddar cheese, shredded

– 1/2 cup Parmesan cheese, grated

– 2 cloves garlic, minced finely

– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/4 teaspoon nutmeg

– 2 tablespoons unsalted butter, for greasing the baking dish

– 1/4 cup breadcrumbs (optional, for added crunch)

Each ingredient plays a special role. The sweet potatoes bring a creamy texture. Cranberries add a tart burst that balances the dish. Heavy cream makes everything rich and smooth. Cheddar and Parmesan cheeses melt beautifully, creating a golden top. Garlic and rosemary offer fresh, bold flavors that brighten each bite. Seasonings like salt, black pepper, and nutmeg enhance all the tastes. Butter helps the gratin not stick to the dish. If you want a bit of crunch, sprinkle breadcrumbs on top before baking.

Using these ingredients, you will create a delicious holiday dish that everyone will love.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 375°F (190°C). This helps cook the gratin evenly.

2. Next, grease a 9×13 inch baking dish with 2 tablespoons of unsalted butter. This keeps the gratin from sticking.

3. In a medium bowl, mix 1 cup of cranberries with a sprinkle of salt. Let them sit for a few minutes to release their juices.

4. In a large mixing bowl, whisk together 1 cup of heavy cream, 2 cloves of minced garlic, 1 tablespoon of chopped rosemary, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. This creamy sauce adds flavor and richness.

Layering the Gratin

1. Start by creating the first layer in your greased dish. Arrange half of the 4 medium sweet potatoes, thinly sliced, at the bottom. Overlap them slightly for even coverage.

2. Then, evenly distribute half of the cranberry mixture over the first layer of sweet potatoes. Ensure each slice has some cranberry.

3. Pour half of the creamy sauce mixture over the sweet potatoes and cranberries. Next, sprinkle half of the 1 cup of shredded cheddar cheese over this layer.

4. Repeat the layering process with the remaining sweet potatoes, followed by the rest of the cranberries and creamy mixture. Finally, top with the remaining cheddar cheese. If you want some crunch, sprinkle 1/4 cup of breadcrumbs on top.

Baking Instructions

1. Cover the dish with aluminum foil and place it in your preheated oven. Bake for 30 minutes. This helps the sweet potatoes cook through.

2. After 30 minutes, carefully remove the foil. This allows the top to brown. Continue baking for an additional 20-25 minutes. The gratin is done when the sweet potatoes are tender and the top is golden and bubbly.

3. Once finished, take the gratin out of the oven and let it rest for about 10 minutes. This resting time helps the gratin set, making it easier to serve.

Tips & Tricks

Perfecting the Gratin

– Choosing the right sweet potatoes: I always pick medium-sized sweet potatoes. They should feel firm and smooth. Look for bright orange flesh; it has the best flavor.

– Tips for cheese melting: Use shredded cheese for better melting. I like sharp cheddar for its strong flavor. Mixing it with Parmesan gives a nice depth.

– Adjusting seasoning to taste: Taste your creamy sauce as you mix. You can add more salt or pepper. A pinch of nutmeg adds warmth. A little can go a long way.

Serving Suggestions

– Ideal pairings with roasted meats: This gratin pairs great with roasted turkey or ham. The sweet and savory mix complements the meat well.

– Garnishing options: I love to add a sprig of fresh rosemary on top. It makes the dish look pretty and adds a nice smell.

– Vegetarian main course ideas: Serve this gratin as a main dish for vegetarians. It is hearty and filling, perfect for a holiday table. Add a side salad for a complete meal.

Pro Tips

  1. Layering is Key: Make sure to evenly distribute the sweet potatoes and cranberries in each layer for balanced flavor in every bite.
  2. Cheese Variety: Experiment with different cheese combinations, such as Gruyère or Gouda, for a unique flavor profile in your gratin.
  3. Resting Period: Allow the gratin to rest for 10 minutes after baking; this helps it set and makes serving easier.
  4. Breadcrumbs for Crunch: Adding breadcrumbs on top gives a delightful crunch; consider mixing them with herbs for extra flavor.

Variations

Flavor Variations

You can easily change the taste of your sweet potato cranberry gratin. Here are some ideas:

– Herbs: Try adding different herbs like thyme or sage. These fresh flavors add depth and warmth to your dish.

– Cheese: You can swap the cheddar for Gruyère or mozzarella. Each cheese brings its own unique flavor. Gruyère adds a nutty touch, while mozzarella offers a mild creaminess.

Dietary Adjustments

Making this gratin fit different diets is simple. Here are some tips:

– Vegan Alternatives: To make it vegan, use coconut cream instead of heavy cream. Replace the cheese with a vegan cheese or nutritional yeast. These swaps keep the flavor while meeting your needs.

– Gluten-Free Modifications: For a gluten-free dish, skip the breadcrumbs or use gluten-free ones. This way, everyone can enjoy this delicious meal without worry.

Storage Info

Storing Leftovers

To keep your Sweet Potato Cranberry Gratin fresh, store it in an airtight container. Make sure it cools down first. This helps keep the flavors locked in. Place the gratin in your fridge. It will stay fresh for about 3 to 5 days. If you want to store it longer, consider freezing it.

Reheating Instructions

When you’re ready to enjoy the leftovers, reheating them correctly is key. For the best texture, use an oven. Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish. Cover it with foil to avoid drying out. Heat for about 20 to 25 minutes.

You can also use a microwave if you’re in a hurry. Place a portion on a microwave-safe plate. Heat it on medium power for 1 to 2 minutes. Keep an eye on it to avoid overheating. Enjoy your delicious gratin again!

FAQs

Can I use different types of potatoes?

Yes, you can use other potatoes, like Yukon gold or russet. However, sweet potatoes give a nice sweetness. They also create a creamy texture that pairs well with cranberries. If you want a twist, mix sweet potatoes with another type. Just remember that cooking times might change slightly.

How do I know when the gratin is done?

The gratin is done when the top is golden and bubbly. You can also poke a sweet potato slice with a fork. If it goes through easily, it is ready. Let it rest for ten minutes after baking. This helps it set and makes serving easier.

Can I freeze Sweet Potato Cranberry Gratin?

Yes, you can freeze the gratin. Prepare it but do not bake it. Cover it tightly with foil or wrap it well. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, bake it until hot and bubbly.

What to do if I don’t have heavy cream?

If you lack heavy cream, use whole milk mixed with butter. For each cup of cream, use 3/4 cup milk and 1/4 cup melted butter. This mix gives a similar richness. You can also use a plant-based milk, like coconut milk, for a dairy-free option.

This blog post explored how to make a delicious Sweet Potato Cranberry Gratin. You learned about key ingredients, step-by-step baking instructions, and helpful tips. We also discussed variations and storage to keep your dish fresh. Knowing how to adapt this recipe can make it perfect for any meal. Try it today for a tasty side or main dish! Enjoy your cooking adventure with this comforting grati

To make Sweet Potato Cranberry Gratin, you need a mix of tasty items. Here’s what you will need: - 4 medium sweet potatoes, peeled and thinly sliced into rounds - 1 cup fresh or frozen cranberries (if using frozen, ensure they are thawed) - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cloves garlic, minced finely - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon nutmeg - 2 tablespoons unsalted butter, for greasing the baking dish - 1/4 cup breadcrumbs (optional, for added crunch) Each ingredient plays a special role. The sweet potatoes bring a creamy texture. Cranberries add a tart burst that balances the dish. Heavy cream makes everything rich and smooth. Cheddar and Parmesan cheeses melt beautifully, creating a golden top. Garlic and rosemary offer fresh, bold flavors that brighten each bite. Seasonings like salt, black pepper, and nutmeg enhance all the tastes. Butter helps the gratin not stick to the dish. If you want a bit of crunch, sprinkle breadcrumbs on top before baking. Using these ingredients, you will create a delicious holiday dish that everyone will love. {{ingredient_image_2}} 1. First, preheat your oven to 375°F (190°C). This helps cook the gratin evenly. 2. Next, grease a 9x13 inch baking dish with 2 tablespoons of unsalted butter. This keeps the gratin from sticking. 3. In a medium bowl, mix 1 cup of cranberries with a sprinkle of salt. Let them sit for a few minutes to release their juices. 4. In a large mixing bowl, whisk together 1 cup of heavy cream, 2 cloves of minced garlic, 1 tablespoon of chopped rosemary, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. This creamy sauce adds flavor and richness. 1. Start by creating the first layer in your greased dish. Arrange half of the 4 medium sweet potatoes, thinly sliced, at the bottom. Overlap them slightly for even coverage. 2. Then, evenly distribute half of the cranberry mixture over the first layer of sweet potatoes. Ensure each slice has some cranberry. 3. Pour half of the creamy sauce mixture over the sweet potatoes and cranberries. Next, sprinkle half of the 1 cup of shredded cheddar cheese over this layer. 4. Repeat the layering process with the remaining sweet potatoes, followed by the rest of the cranberries and creamy mixture. Finally, top with the remaining cheddar cheese. If you want some crunch, sprinkle 1/4 cup of breadcrumbs on top. 1. Cover the dish with aluminum foil and place it in your preheated oven. Bake for 30 minutes. This helps the sweet potatoes cook through. 2. After 30 minutes, carefully remove the foil. This allows the top to brown. Continue baking for an additional 20-25 minutes. The gratin is done when the sweet potatoes are tender and the top is golden and bubbly. 3. Once finished, take the gratin out of the oven and let it rest for about 10 minutes. This resting time helps the gratin set, making it easier to serve. - Choosing the right sweet potatoes: I always pick medium-sized sweet potatoes. They should feel firm and smooth. Look for bright orange flesh; it has the best flavor. - Tips for cheese melting: Use shredded cheese for better melting. I like sharp cheddar for its strong flavor. Mixing it with Parmesan gives a nice depth. - Adjusting seasoning to taste: Taste your creamy sauce as you mix. You can add more salt or pepper. A pinch of nutmeg adds warmth. A little can go a long way. - Ideal pairings with roasted meats: This gratin pairs great with roasted turkey or ham. The sweet and savory mix complements the meat well. - Garnishing options: I love to add a sprig of fresh rosemary on top. It makes the dish look pretty and adds a nice smell. - Vegetarian main course ideas: Serve this gratin as a main dish for vegetarians. It is hearty and filling, perfect for a holiday table. Add a side salad for a complete meal. Pro Tips Layering is Key: Make sure to evenly distribute the sweet potatoes and cranberries in each layer for balanced flavor in every bite. Cheese Variety: Experiment with different cheese combinations, such as Gruyère or Gouda, for a unique flavor profile in your gratin. Resting Period: Allow the gratin to rest for 10 minutes after baking; this helps it set and makes serving easier. Breadcrumbs for Crunch: Adding breadcrumbs on top gives a delightful crunch; consider mixing them with herbs for extra flavor. {{image_4}} You can easily change the taste of your sweet potato cranberry gratin. Here are some ideas: - Herbs: Try adding different herbs like thyme or sage. These fresh flavors add depth and warmth to your dish. - Cheese: You can swap the cheddar for Gruyère or mozzarella. Each cheese brings its own unique flavor. Gruyère adds a nutty touch, while mozzarella offers a mild creaminess. Making this gratin fit different diets is simple. Here are some tips: - Vegan Alternatives: To make it vegan, use coconut cream instead of heavy cream. Replace the cheese with a vegan cheese or nutritional yeast. These swaps keep the flavor while meeting your needs. - Gluten-Free Modifications: For a gluten-free dish, skip the breadcrumbs or use gluten-free ones. This way, everyone can enjoy this delicious meal without worry. To keep your Sweet Potato Cranberry Gratin fresh, store it in an airtight container. Make sure it cools down first. This helps keep the flavors locked in. Place the gratin in your fridge. It will stay fresh for about 3 to 5 days. If you want to store it longer, consider freezing it. When you're ready to enjoy the leftovers, reheating them correctly is key. For the best texture, use an oven. Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish. Cover it with foil to avoid drying out. Heat for about 20 to 25 minutes. You can also use a microwave if you're in a hurry. Place a portion on a microwave-safe plate. Heat it on medium power for 1 to 2 minutes. Keep an eye on it to avoid overheating. Enjoy your delicious gratin again! Yes, you can use other potatoes, like Yukon gold or russet. However, sweet potatoes give a nice sweetness. They also create a creamy texture that pairs well with cranberries. If you want a twist, mix sweet potatoes with another type. Just remember that cooking times might change slightly. The gratin is done when the top is golden and bubbly. You can also poke a sweet potato slice with a fork. If it goes through easily, it is ready. Let it rest for ten minutes after baking. This helps it set and makes serving easier. Yes, you can freeze the gratin. Prepare it but do not bake it. Cover it tightly with foil or wrap it well. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, bake it until hot and bubbly. If you lack heavy cream, use whole milk mixed with butter. For each cup of cream, use 3/4 cup milk and 1/4 cup melted butter. This mix gives a similar richness. You can also use a plant-based milk, like coconut milk, for a dairy-free option. This blog post explored how to make a delicious Sweet Potato Cranberry Gratin. You learned about key ingredients, step-by-step baking instructions, and helpful tips. We also discussed variations and storage to keep your dish fresh. Knowing how to adapt this recipe can make it perfect for any meal. Try it today for a tasty side or main dish! Enjoy your cooking adventure with this comforting gratin.

Sweet Potato Cranberry Gratin

A harmonious dish of sweet potatoes and cranberries, perfect as a vegetarian main course or a side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 medium sweet potatoes, peeled and thinly sliced into rounds
  • 1 cup fresh or frozen cranberries
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 2 cloves garlic, minced finely
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg
  • 2 tablespoons unsalted butter, for greasing the baking dish
  • 0.25 cup breadcrumbs (optional, for added crunch)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with the unsalted butter to prevent sticking.
  • In a medium bowl, combine the cranberries with a sprinkle of salt. This will help them release some of their juices. Set aside for a few minutes.
  • In a large mixing bowl, whisk together the heavy cream, minced garlic, chopped rosemary, salt, black pepper, and nutmeg until all ingredients are well incorporated.
  • Create the first layer in your greased baking dish by arranging half of the sweet potato slices at the bottom, overlapping them slightly for even coverage.
  • Evenly distribute half of the cranberry mixture over the first layer of sweet potatoes, ensuring each slice has some cranberry.
  • Pour half of the creamy sauce mixture over the sweet potatoes and cranberries. Then, sprinkle half of the shredded cheddar cheese over this layer.
  • Repeat the layering process with the remaining sweet potato slices, followed by the remaining cranberries, the rest of the creamy mixture, and finally top with the remaining cheddar cheese.
  • If you choose to use breadcrumbs, sprinkle them evenly over the last layer of cheese for a delightful crunch after baking.
  • Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the sweet potatoes to cook through.
  • After 30 minutes, carefully remove the foil to let the top brown. Continue baking for an additional 20-25 minutes, or until the sweet potatoes are tender and the top is golden and bubbly.
  • Once done, remove the gratin from the oven and let it sit for about 10 minutes. This resting time will help the gratin set slightly, making it easier to serve.

Notes

Serve warm, garnished with fresh rosemary for an aromatic touch.
Keyword cranberry, gratin, sweet potato, vegetarian

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