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Good Bite says: A terrific twist on the classic sweet potato side dish. If you are looking for something different this holiday, here's your answer!
Curried Sweet Potato Gratin
Curried Sweet Potato Gratin
4 cups heavy cream (1 quart)
2 tablespoons Madras curry powder
1/4 teaspoon ground turmeric
1 bay leaf
2 cloves garlic
1/2 cup fresh finely chopped cilantro
2 1/2 lb sweet potatoes, peeled and cut about 1/2-inch thick (8 cups)
2 egg whites
2 cups shredded Parmesan cheese
1 cup ground bread crumbs
1 teaspoon kosher salt and cracked black pepper
STEP ONE Heat the oven to 375°F. Butter a 13 x 9-inch (3-quart) glass baking dish. STEP TWO In medium saucepan, combine cream, curry powder, turmeric, bay leaf, and garlic bring to a boil. Remove from heat and let the flavors steep for 1/2 hour. Strain the bay leaf and garlic from the cream. Add the cilantro into the cream. Whip the egg whites to stiff peaks. Add sweet potato slices and salt and pepper. Toss to coat potato slices with egg whites. STEP THREE Lay a layer of the sweet potatoes to cover bottom of baking dish. Sprinkle with Parmesan cheese. Repeat layering until all potato slices and Parmesan cheese is used. Pour the flavored cream evenly over the potatoes. Cover with foil. Bake about 1 hour, until cream is bubbly. Remove foil. Sprinkle with bread crumbs and bake an additional 15 minutes.
8 to 10 servings
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