Sweet Potato Gratin With Pecans
This recipe combines the earthy sweetness of sweet potatoes with the salty crunch of pecan and prosciutto topping, resulting in a flavorful and comforting dish perfect for any meal. Inspired by the essence of breakfast and brunch, this gratin is a delightful twist on traditional potato dishes.
— Constant Cookbook
Ingredients
- 1/3 cup pecan halves
- 4 thin slices prosciutto, about 2 oz. total, cut into 1/2-inch strips
- 4 sweet potatoes, 1 1/2 to 2 lb. total, cut into slices about 1 inch thick
- 2 Tbs. unsalted butter
- 1/4 cup crème fraîche
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Instructions
- Preheat an oven to 350°F (180°C).
- Spread the pecans in a single layer in a pie dish. Toast, stirring occasionally, until the nuts are fragrant and barely golden, 10 to 12 minutes. Remove from the oven and let cool. Increase the oven temperature to 400°F (200°C).
- In a fry pan over medium-high heat, cook the prosciutto, stirring occasionally, until crisp, 2 to 3 minutes. Set aside.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes, lower the heat to a simmer and cook until the sweet potatoes are tender when pierced with a knife, about 15 minutes. Drain well and transfer to a large bowl.
- Using a potato masher, mash the sweet potatoes until nearly smooth. Add 1 Tbs. of the butter, the crème fraîche, salt and pepper and stir to blend. Stir in the prosciutto. Spread the sweet potato mixture in a 1- to 1 1/2-quart (1 to 1.5-l) gratin dish.
- Coarsely chop the toasted pecans. Sprinkle the pecans over the sweet potato mixture. Cut the remaining 1 Tbs. butter into bits and dot the top.
- Bake until the butter has melted, the top has formed a golden crust and the sweet potatoes are hot throughout, about 20 minutes. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch</i>, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007)
Yield
Serves 6.
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