Sweet Potato Gratin With Pecan-Crumb Topping

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

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

Ingredients Nutrition


  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.
Most Helpful

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.

AZPARZYCH May 06, 2013

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]

Sydney Mike November 12, 2011