Sweet Potato Gratin

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 8
  • About This Recipe

    “This recipe is from the chef at a nearby golf club. Of course, he doesn’t measure anything, so the original quantities were “to taste.” The end result has always gotten rave reviews.Sept 2005 Update:Thanks to Thorsten for providing measurements and a photo!”


  • 600gyams( 3-4)
  • 1teaspoonsalt, to taste
  • pepper, to taste
  • 2teaspoonsbrown sugar, to taste
  • 1/4-1/2 teaspooncinnamon, to taste
  • 1/2 cupwhipping cream, as needed
  • Directions

  • Preheat oven to 350.
  • Peel and slice yams 1/8″ thick- easily done in a food processer.
  • Layer yam slices (overlapping) lengthwise in a 13 x 9 casserole.
  • Sprinkle with salt, pepper, brown sugar, and cinnamon.
  • Repeat yam and spice layers.
  • Pour whipping cream over everything so dish is half full.
  • Bake 1 hour.
  • Reviews

  • “So, so very tasty!I did add some crumbled smoked bacon bits, chopped onions and grated Parmesan cheese, and the flavor was both sweet and savory for a great main dish.I’ll definitely ba making this dish again!”

  • “very yummy but definitely not low fat. The whipping cream made it very creamy but it was still delicious!”

  • “Another rave review! This was unbelievable delicious. I have made this recipe, because it is so easy to make and has only a few ingredients. But what happens? You bring some simple things together, put it in the oven and then a wonderful miracle happens. You need a lot of selfcontrol, otherwise you will eat this delicious treat until nothing is left. The yams melt in your mouth with some of delicous flavors tasted ever. I was hesitant of using the brown sugar, but the taste in combination with the yams and cinnamon is exciting, outstanding, unbelievable good. The pepperiness adds another tasty flavor. And in the whipping cream all flavors are blended. I didn’t miss the quantities, because “to taste” and “as needed” described the quantities perfect. I will make the sweet potato gratin from now on very often, because it has turned me into a sweet potato lover. I’m addicted to this gratin. Try it, love it. Thanks Kathy for this outstanding recipe. I know I can only rtae this with five stars, but Kathy, even if I could add many, many more, it would not be enough to do your recipe justice.”