Sweet Potato Gratin With Pecan-Crumb Topping

READY IN: 1hr 45mins
Recipe by duonyte

From Prevention magazine. This looks really good and nutritionally it's sound, as well.

Top Review by AZPARZYCH

Very good and fresh/light tasting with the addition of the orange zest and juices. I didn't have wheat crumbs so used dried white. I decreased this down to about 1-2 servings and will have plenty of leftovers for lunch. Made for Rookie Tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 deg F with rack in center position.
  2. Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes.
  3. Unwrap foil and halve potatoes; scoop out the flesh into a bowl.
  4. Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge).
  5. Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl.
  6. Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix.
  7. Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.

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