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Sweet Potatoes Au Gratin Recipe
Sweet Potatoes Au Gratin Recipe photo by Taste of Home

Sweet Potatoes Au Gratin Recipe

Publisher Photo
From Lake Geneva, Wisconsin, Patti Kirchhoff writes to recommend this rich sweet potato casserole.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
  • 1 egg
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Pinch pepper
  • 3 tablespoons grated Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 270 calories, 23 g fat (14 g saturated fat), 110 mg cholesterol, 291 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes. sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until the potatoes are tender. Yield: 6-8 servings.
Originally published as Sweet Potatoes Au Gratin in Taste of Home October/November 1998, p18

Nutritional Facts

1 serving (1 each) equals 270 calories, 23 g fat (14 g saturated fat), 110 mg cholesterol, 291 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Sweet Potatoes Au Gratin

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 19, 2013

As is usual with TOH recipes, gladly rating *5*. Delicious, comforting. Next time will make half the recipe, for us **empty nesters**. Thank you for sharing!!

MY REVIEW
Reviewed Nov. 18, 2010

Maybe this dish should be baked covered. I had in the oven for over an hour to get the sweet potatoes tender, and by then the cream part was dried up and clumpy. I also would have put the parmesan cheese throughout the dish instead of just on top.

MY REVIEW
Reviewed Mar. 31, 2010

I tasted a similar dish at a thanksgiving buffet. I was thrilled this tasted so much like it. I used 2 small-med sweet potatoes and 2 med white potatoes because I have lots of them to use up. The dish wasn't done in the time suggested but the sauce was curdled looking by the time it was done. Still it tasted great and I will make it again.

MY REVIEW
Reviewed Nov. 11, 2009

I love this recipe. It is such a nice change from the surgar & nut recipies. That little bit of nutmeg adds the perfect finishing touch.

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