Sweet Potato Gratin
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
1 TBSP butter, plus 6 TBSP chilled and cut into small cubes
1 C orange juice
1/2 C brown sugar
1 tsp ground ginger (or 1 TBSP fresh ginger)
pinch nutmeg
salt and white pepper
1 12-oz can crushed pineapple with juice
4 lbs sweet potatoes, peeled and sliced into 1/8" pieces
Preheat oven to 350F.
Use one tablespoon of butter to grease a 9" x 13" baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used, ending with the pineapple mixture.
Bake in oven 40 - 45 minutes until potatoes are tender when a knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown too quickly or starts to burn, cover with foil and continue cooking until potatoes are done.
Courtesy of Food Network/Tanya Holland
My notes from when I made this dish: I cut this recipe in half to attempt to make 4 servings only. 2 pounds of sweet potatoes was A LOT. I had no extra juices with which to baste while it cooked.