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.