Sweet Potato Gratin
Bursting with color and flavoring, this Sweet Potato Gratin is the veggie casserole side dish you've been waiting for. With yogurt sauce and pomegranate seeds, this sweet potato recipe is sure to become a beloved family favorite. Easy and quick to make in an evening, this vegetable casserole is hearty enough to be a main dish, but also shines as a side dish casserole because of its vibrant colors and fresh flavors. If you are looking for a comforting dish, that is still healthy, and that will be enjoyed by all, look no further than this sweet potato gratin recipe.
Preparation Time20 min
Cooking Time45 min
Cooking MethodBaking
Cooking Vessel SizePeugeot Appolia ceramic baking dish
Recipe CourseMain Course, Side Dish, Vegetable
Ingredients
- 1 1/2 kg sweet potato
- 4 tablespoons olive oil
- 1 1/2 teaspoon of salt
- 1 teaspoon of ground dried coriander
- 5 peppercorn blend or white pepper
- 200 g yogurt
- juice of half a lemon
- 1 teaspoon fruity olive oil
- 50 g pistachios
- 30 g fresh cilantro
- 1/4 of pomegranate
How to Make Sweet Potato Gratin
Instructions
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Peel the sweet potatoes and cut into thin slices.
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In a large bowl, season the potatoes evenly with salt, coriander, and pepper.
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Transfer to a baker and arrange the potato slices very tight to each other.
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Bake at 180 degrees (C) - 356 degrees (F) for 45 to 50 minutes or until the potatoes are soft.
While cooking, baste sweet potatoes with a little bit of water. -
Meanwhile, prepare the yogurt sauce: Mix the yogurt with lemon and olive oil.
Grind salt and pepper, finely chop the fresh cilantro. -
Serve the gratin with a drizzle of yogurt sauce, fresh cilantro, and pomegranate seeds.
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