Recipe by ArtofAimee
This dish is so different yet so delicious. I have been waiting all year so that I can cook this for Thanksgiving to wow everyone. My boyfriend ate every bit of the leftovers, and he can't wait for me to fix it again!
Top Review by Buster's friend
Delicious! Did whirl a chipolte en adobo into the cream - and had no bread crumbs (I know, how can that be on Thanksgiving LOL) - and was low on cheddar (whaat?)... STILL turned out delicious! Did a hefty sprinkle of coarse brown sugar on the top (weird I know) and it turned out fabulously. Keeper ecipe - mandoline thin slices are key.
- 1 cup milk
- 1 pint heavy cream
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 lbs sweet potatoes, peeled and sliced thin with a mandoline (about 12 sweet potatoes, depending on size)
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons butter, cut into chunks, plus more
- butter, for baking dish (or use cooking spray for baking dish)
- 1⁄4 cup panko breadcrumbs
- 1⁄4 cup grated cheddar cheese
Directions See How It's Made
- In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.Preheat oven to 350 degrees F.
- Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.