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Savory Sweet Potato Gratin
Umami-rich miso adds savoriness to this smooth, sweet potato gratin spiked with fresh ginger and soy sauce. We liked mellow white miso best, which has a milder flavor than yellow or red miso. For a crispy topping, we toasted panko breadcrumbs in butter, then mixed them with sesame seeds, brown sugar and white pepper. To make holiday-dinner prep more convenient, the gratin can be made up to a day ahead. Roast the sweet potatoes, cool them enough to peel, then make the sweet potato mixture as instructed. Transfer to a baking dish, cover with foil and refrigerate overnight. The next day, bring to room temp for 1 hour, then bake at 400°F for 50 minutes. In the meantime, make the topping. Once the sweet potatoes are warmed through, sprinkle with the topping and bake as instructed for 20 minutes.
8
Servings
Tip
Don't use garnet or ruby sweet potatoes (often called yams). They are too dry and won't yield the desired creamy texture. Beauregard sweet potatoes, the most common variety available at grocery stores, worked nicely. Choose potatoes that are large and bulbous rather than long and slender.
2 hours 20 minutes
For the potatoes:
-
5
pounds orange-fleshed sweet potatoes
Directions
-
01Heat the oven to 400°F with a rack in the upper-middle position. Pierce the potatoes all over with a fork and set on a rimmed baking sheet. Bake until the potatoes are very soft and tender, about 1½ hours. Remove from the oven but leave the oven on. When cool enough to handle, peel the potatoes and scrape the pulp into a medium bowl. Discard the skins.
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This recipe is amazing! I've made it 5 times. I don't really like sweet potatoes, but I love this dish and it's the only way I want to eat them. The soy sauce and miso cut the sweetness of the sweet potato and the result is an ultra fluffy, perfectly balanced sweet potato gratin!! Highly recommend this dish!
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I was intrigued by the ingredients- and just tried the recipe. My son and I loved it! Definitely will make this again...