TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 4-6 servings


  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 5 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • Freshly ground pepper
  • 2 cups milk
  • 3 large sweet potatoes, peeled and shredded (about 4-1/2 cups)
  • 2 teaspoons prepared horseradish
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup panko (Japanese) bread crumbs


  1. In a large saucepan, saute onion and garlic in butter; cook until tender. Whisk in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sweet potatoes and horseradish.
  2. Transfer half to a greased 9-in. square baking dish. Combine cheese and bread crumbs; sprinkle half over the sweet potato mixture. Repeat layers. Bake, uncovered, at 400° for 30 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Sweet Potato Gratin in Taste of Home Cooking School Collection Winter 2009, p48

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collectorkerri 214486
Reviewed Dec. 10, 2014

"I spent most of my life hating sweet potatoes because they were always served with the too-sweet brown sugar and marshmallow topping. I only found out after I made these that sweet potatoes are wonderful and it was just the way they always had been prepared that I did not like."

FlintJK 103161
Reviewed Aug. 31, 2013

"This is absolutely fantastic. I made it for the first time yesterday for a small group pot luck, and 2 people asked me for the recipe."

NYCWarrior 189592
Reviewed Aug. 13, 2013

"I was looking for savory sweet potato recipe and this was perfect! I made it with a salad and grilled steak, my family enjoyed it very much so. I added more garlic and used olive oil instead of butter... Very nice."

AprilnMarks Mom 109629
Reviewed Apr. 1, 2013

"I was so excited to make this for Easter. I followed the recipe and it was awful. The shredded potatoes did not cook. They never got soft. Each person had a pile of uncooked potatoes on their plate at dinner's end. Would not recommend making this recipe"

cee-jay 211443
Reviewed Oct. 29, 2012

"I second the last reviewers comment."

bjgrannie 174711
Reviewed Oct. 29, 2012

"Would appreciate it soooo much if you would include the nutrition information with your recipes. Thank you"

keverwann 119741
Reviewed Nov. 27, 2010

"This did not taste sweet at all. (Disagreement with another reviewer.)

Could not taste the horseradish either.
I used 1 jumbo sweet potato, not the 3 large, to get the 4 1/2 cups.
I also think that the 1 cup bread crumbs is WAY TOO MUCH. Ours were still very dry; if I make this again, we will only use 1/2 cup.
Also, what a waste of sharp cheddar! I couldn't taste it at all. I'll use mild or medium (something cheaper) next time.
Also, we think this serves about 9, not 4-6."

la210 117266
Reviewed Nov. 26, 2010

"This was very good. 3 large sweet potatoes are to many, I only used 2 and it was plenty.

I think this recipe serves more than mentioned."

NTH1250 105640
Reviewed Nov. 22, 2010

"This was so very different from the usual recipe served on Thanksgiving....not sweet at all but I think it had to do as well with the potatoes not all are very swee...did not agree with that last review. All 10 of us loved it"

williamsegraves 169288
Reviewed Apr. 28, 2010

"You really need to love sweet potatoes to like this dish. It came out beautiful, but it was very sweet! Definitely a sweet potato lovers recipe."

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