Sweet Potato Gratin With Pecan-Crumb Topping

"From Prevention magazine. This looks really good and nutritionally it's sound, as well."
 
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photo by Linky photo by Linky
photo by Linky
photo by Linky photo by Linky
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH photo by AZPARZYCH
Ready In:
1hr 45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 deg F with rack in center position.
  • Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes.
  • Unwrap foil and halve potatoes; scoop out the flesh into a bowl.
  • 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).
  • Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl.
  • 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.
  • Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.

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Reviews

  1. What a great version of sweet potatoes! I liked the balance between the onions and pecans. We enjoyed this with ham and asparagus.
     
  2. Using 2 good sized sweet potatoes, I cut the rest of the ingredient amounts in half & proceeded from there, although after preparing the mashed potatoes I spooned that back into the potato skins, added the crumb topping & baked them that way, so that the nutrition from the peel wasn't lost! Worked great for us & we'd do it just that way again! Very tasty & full of flavor, especially with the nutty, whole grain bread crumbs that I used! Thanks for sharing the recipe! [Made & reviewed in Newest Zaar recipe tag]
     
  3. 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.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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