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Spiced Sweet Potato Gratin

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Spiced Sweet Potato Gratin

Spiced Sweet Potato Gratin

amanda

Equipment

  • - Potato Ricer

  • - Grater

  • - Chef's Knife

  • - Oven

  • - Baking Dish

  • - Cutting Board

  • - Measuring Cups

  • - Mixing Bowls

  • - Spatula

  • - Digital Thermometer

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)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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