Sweet Potato Gratin or Gratin de Patates Douces recipe from St Vincent and the Grenadines as the cookbook says. The original recipe is made from a type of sweet potato that is red on the outside and yellow on the inside. As we are not so privileged in the states to find all kinds and all types of ingredients available everywhere in the world, we have to substitute most of the time.
To make this Sweet Potato Gratin I used regular brown skinned sweet potato or yams found in many supermarkets. I was very skeptical about the original recipe since it asked for milk and not heavy cream.
I thought the cream would make the potatoes have a creamier texture. So I decided to reduce the milk because milk from the Caribbean and milk from the US is not the same – different process. I only wish I had fresh milk.
The recipe turned out to be good. As it is similar to many other recipes, using fresh ingredients can make a real difference. Sweet Potato Gratin is made with milk, salt, pepper, cinnamon, nutmeg, ginger, butter, eggs and grated cheese. Enjoy this recipe as a side dish for your next Thanksgiving dinner or anytime you want to eat sweet potatoes.
Sweet Potato Gratin
- 2 lb Yams or Sweet Potatoes about 4 - 5 medium size
- 1/2 cup Milk
- 3 cloves Garlic crushed
- 1 pinch Cinnamon
- 1 pinch Nutmeg
- 1 pinch Ginger grated
- Salt and Pepper to taste
- 1 tablespoon Butter
- 3 Eggs
- 1/2 cup Grated Cheese Parmesan or Cheddar
- Prepare a buttered baking dish. Peel and thinly slice the sweet potatoes. Add the potato slices in a frying pan. Step 2 In a saucepan, add milk, garlic, salt, pepper, cinnamon, nutmeg, and ginger. Bring to a boil and boil for 3 - 4 minutes. Add milk with spices to potatoes and cook over low heat for 10 minutes or halfway cooked and the milk is reduced by half. Lightly beat the eggs and pour them over the sweet potatoes, then sprinkle cheese. Bake 20 to 25 in a 350 degree F oven. Remove from oven and serve hot.