This delicious Sweet Potato au Gratin recipe comes together within minutes. Grated Parmesan cheese, cinnamon, nutmeg, fresh garlic, eggs, and fresh ginger and milk create a wonderful twist to the classic potato casserole usually served during Thanksgiving. This recipe is versatile for any type of dinner, whether casual or formal.
This particular recipe for Sweet Potato au Gratin or Gratin de Patates Douces recipe originated from St Vincent and the Grenadines. 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 of ingredients available everywhere globally is sometimes a miracle. We have to substitute most of the time and hope that recipe will turn out good.
How to make Sweet Potato au Gratin
To make this Sweet Potato au Gratin, I used regular brown-skinned sweet potato or yams found in many supermarkets. With red-skinned sweet potatoes if you are lucky you can find nice shapes and good ones. This particular ingredient is a hit and miss. They are not also available in many supermarkets.
I was also very skeptical about the original recipe since it asked for milk and not heavy cream. Most recipes online usually required heavy cream because of texture. When heavy cream is mixed with cheese, you have a heavier and creamier consistency. But again, heavy cream has more fat than milk.
The original recipe also required fresh milk. That’s also a challenge if you don’t live in the Caribbean, on a farm, or close to one where you can find fresh milk. I opted to use regular milk instead. I also reduced the amount of milk the first time I made this recipe. Not bad at all!
The second time I change the regular milk to evaporated milk. Much creamier, and dense, and same good taste.
The recipe turned out to be good. As it is similar to many other recipes, using fresh ingredients can make a real difference.
Mixing regular milk and eggs replaced the heavy cream. The dish is light and flavorful. The ginger and nutmeg are also a good addition.
Enjoy this recipe as a side dish for your next Thanksgiving dinner or anytime you want to eat sweet potatoes.
Other sweet potato recipes for you to try:
- Sweet Potatoes with Vinaigrette, the perfect side dish
- Roasted Sweet Potatoes and White Potatoes
- Fish and Sweet Potatoes Soup
- 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 to a frying pan.
- 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.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
This recipe was originally published on November 9, 2013. It has been updated with additional content.