The holidays always bring back such vivid memories, especially when it comes to food. One dish that always stood out on our family table was a vibrant, comforting Sweet Potato and Cranberry Gratin.
The sweet potatoes, the tart cranberries, the crunchy pecans, it’s a symphony of flavors and textures that I just adore. This Sweet Potato and Cranberry Gratin recipe takes about an hour from start to finish and is always a showstopper!
Table of Contents
Why You’ll Love This Sweet Potato and Cranberry Gratin
This gratin recipe is so special, and here’s why:
- It’s incredibly easy to prepare, perfect for busy weeknights or holiday gatherings.
- The balance of sweet and tart flavors is simply divine, making it a crowd-pleaser.
- It’s versatile; it works as a side dish for almost any meal.
- It can even be a vegetarian main course option.
What Makes a Sweet Potato Gratin Different Than a Casserole
A gratin and a casserole share some similarities, but the main difference lies in the preparation and texture. A casserole is generally a one-pot dish, where all the ingredients are mixed together and baked.
On the other hand, a gratin typically involves layering ingredients and topping them with something that will create a crisp, browned crust, like breadcrumbs or cheese. The topping is what sets a gratin apart, giving it that delightful textural contrast.
Ingredients for Sweet Potato and Cranberry Gratin
Here’s everything you’ll need to make this delightful gratin:
- 6 medium sweet potatoes
- 1 cup water
- 1 cup sugar
- 6 ounces pecan halves
- 2 cups fresh cranberries (Ocean Spray) or 2 cups frozen cranberries (Ocean Spray)
- 1 large apple, thinly sliced
- 1/2 cup light brown sugar, firmly packed
- 1/4 teaspoon ground cinnamon
- 1/2 cup water (or orange juice)
- 1/4 cup butter
Equipment Needed
Here’s the equipment that you’ll need:
- Large saucepan
- Medium saucepan
- 13″ X 9″ X 2″ baking dish
Step-by-Step Instructions for Sweet Potato and Cranberry Gratin
Follow these simple steps to create your own Sweet Potato & Cranberry Gratin:
- Put sweet potatoes in a large saucepan.
- Add enough water to cover the potatoes.
- Bring to a boil; cover and cook until potatoes are ‘fork’ tender.
- Cool slightly.
- Combine water, sugar, and cranberries in a medium saucepan.
- Cook until cranberries pop.
- Preheat oven to 350 degrees.
- Grease a 13″ X 9″ X 2″ baking dish.
- Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
- Sprinkle with brown sugar, cinnamon, and butter.
- Pour water (or orange juice) over top.
- Last, the peacon halves on top.
- Bake in oven for 30 minutes or until tender.
Tips and Tricks for the Perfect Gratin
Here are a few tips and tricks I’ve learned over the years to help you achieve gratin perfection:
- Even Slices: Make sure to slice the sweet potatoes evenly. This ensures they cook uniformly, so you don’t end up with some pieces that are too hard or too soft.
- Layering Matters: Proper layering is key for even cooking and flavor distribution. Distribute the apple slices and cranberries evenly between the sweet potato layers, so every bite is balanced.
- Baking Time: Keep an eye on the gratin while it’s baking. Depending on your dish size and oven, the baking time may vary. You’ll know it’s ready when the sweet potatoes are tender and the topping is golden brown. For more ideas, explore other treats and drinks that are perfect for the holidays.
Ingredient Variations for Your Sweet Potato and Cranberry Gratin
Want to mix things up? Here are some ingredient variations you can try:
Sweet Potatoes
Different sweet potato varieties can add unique flavors to your gratin. Japanese sweet potatoes have a drier, starchier texture, while others are sweeter and more moist. You could also try using other root vegetables like parsnips or carrots for a different twist.
Sweet potatoes are a source of beta-carotene, vitamins B6, C, potassium, and fiber.
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Sweet Potatoes | Japanese Sweet Potatoes, Parsnips, Carrots | Adjust cooking time as needed. Flavor profile will vary. |
Cranberries
Fresh cranberries give a bright, tart flavor, but frozen or dried cranberries can work too. You can even use cranberry sauce in a pinch!
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Cranberries | Frozen Cranberries, Dried Cranberries, Cranberry Sauce | Adjust liquid and sugar accordingly. Dried cranberries may need soaking. |
Topping
The topping is where you can really get creative. While I love pecan halves, walnuts, almonds, pumpkin seeds, or even breadcrumbs can add a wonderful crunch. For a savory touch, try adding a sprinkle of cheese.
Looking for a different sweet treat? Consider this Ultimate Texas Chocolate Pecan Pie Recipe.
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Pecan Halves | Walnuts, Almonds, Pumpkin Seeds, Breadcrumbs, Cheese | Toast nuts for enhanced flavor. Use gluten-free breadcrumbs for dietary needs. |
Spices
Cinnamon is classic, but don’t be afraid to experiment with other warm spices like nutmeg, ginger, cloves, or allspice.
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Cinnamon | Nutmeg, Ginger, Cloves, Allspice | Use sparingly, start with 1/8 teaspoon. |
Serving Suggestions
This Sweet Potato and Cranberry Gratin is incredibly versatile and pairs well with so many dishes. It’s fantastic with roasted turkey or ham for a holiday feast. For a vegetarian option, try serving it alongside a hearty lentil loaf.
To make it look extra special, garnish with a sprinkle of fresh herbs like rosemary or thyme. Need a full meal idea? Check out this Easy & Delicious One-Pot Lasagna Soup Recipe for a comforting option.
How to Store and Reheat Sweet Potato and Cranberry Gratin
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator. The gratin will keep well for up to 3-4 days. To reheat, you can use the oven or the microwave. For the oven, bake at 350 degrees until heated through. For the microwave, heat in short intervals, stirring occasionally, until warm.
Can You Freeze Sweet Potato and Cranberry Gratin?
Yes, you can freeze this Sweet Potato and Cranberry Gratin, but be aware that the texture may change slightly. Wrap the gratin tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. When ready to eat, thaw it overnight in the refrigerator and reheat as instructed above.
Nutrition Information
Here’s an estimate of the nutritional information per serving:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g
Please note that this is just an estimate and may vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Here are some common questions I get asked about this recipe:
What are the best sweet potato varieties for gratin?
I recommend using Beauregard or Jewel sweet potatoes. Beauregard sweet potatoes have a moist texture and a rich, sweet flavor that caramelizes beautifully when baked. Jewel sweet potatoes are similar but slightly less sweet, making them a great option if you prefer a more balanced flavor.
Can I use dried cranberries instead of fresh/frozen? If so, how should I adjust the recipe?
Yes, you can use dried cranberries! Since they are drier, I recommend soaking them in warm water for about 30 minutes before adding them to the recipe. Also, reduce the amount of water or orange juice in the recipe by about 1/4 cup, as the dried cranberries will absorb some of the moisture during baking.
Can this Sweet Potato & Cranberry Gratin be made ahead of time?
Absolutely! You can assemble the gratin a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator. When you’re ready to bake it, let it sit at room temperature for about 30 minutes before placing it in the oven. You may need to add an extra 10-15 minutes to the baking time to ensure it’s heated through.
Tips for preventing the Sweet Potato & Cranberry Gratin from becoming too watery.
To prevent a watery gratin, make sure to drain the cooked sweet potatoes well after boiling them. Also, avoid adding too much liquid to the baking dish. The cranberries will release some of their juices as they bake, so you don’t need a lot of extra liquid. Sweet potatoes add <a href="https://www.canr.msu.edu/news/how<em>sweet</em>it<em>isfiber, vitamin A, vitamin C and potassium to your diet.
Conclusion
I hope you love this Sweet Potato and Cranberry Gratin as much as I do! It’s a delicious, versatile dish that’s perfect for any occasion. Don’t be afraid to get creative and customize it to your liking using the variations I’ve provided.
Now, I’d love to hear from you! If you try this recipe, please leave a comment below and let me know how it turns out. Do you have any questions? Ask away! And if you make this gratin, be sure to share your photos with me. I can’t wait to see your creations!
Sensational Sweet Potato & Cranberry Gratin Recipe
Ingredients
Equipment
Method
- Put sweet potatoes in a large saucepan.
- Add enough water to cover the potatoes.
- Bring to a boil; cover and cook until potatoes are ‘fork’ tender.
- Cool slightly.
- Combine water, sugar, and cranberries in a medium saucepan.
- Cook until cranberries pop.
- Preheat oven to 350 degrees.
- Grease a 13″ X 9″ X 2″ baking dish.
- Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
- Sprinkle with brown sugar, cinnamon, and butter.
- Pour water (or orange juice) over top.
- Last, the peacon halves on top.
- Bake in oven for 30 minutes or until tender.
Nutrition
Notes
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