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–+ servings
Sweet Potato & Cranberry Gratin

Sweet Potato & Cranberry Gratin: A Holiday Showstopper

Enjoy a creamy and festive Sweet Potato & Cranberry Gratin that’s perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Baking
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 3 cups Sweet Potatoes Peeled and sliced into thin rounds.
  • 1 cup Cranberries Fresh or thawed frozen.
  • 1 cup Heavy Cream Can substitute with coconut cream.
  • 2 tablespoons Brown Sugar Can be swapped for maple syrup or coconut sugar.
  • 1 teaspoon Cinnamon Optional but recommended.
  • to taste Salt
  • to taste Pepper
  • 1 cup Gruyère Cheese Can substitute with cheddar or mozzarella.
  • 1/2 cup Breadcrumbs Substitute with panko or gluten-free.

Equipment

  • Oven
  • Baking Dish
  • Pot
  • Mixing Bowl

Method
 

How to Make Sweet Potato & Cranberry Gratin
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the sweet potatoes into thin rounds, then boil in salted water for 10-15 minutes until tender.
  3. Drain the sweet potatoes and layer half in a greased baking dish.
  4. Sprinkle half of the cranberries over the first layer.
  5. Mix heavy cream, brown sugar, cinnamon, salt, and pepper in a bowl. Pour half over the layered sweet potatoes and cranberries.
  6. Repeat the layering with the remaining sweet potatoes and cranberries, drizzling the remaining cream mixture on top.
  7. Top with Gruyère cheese and breadcrumbs.
  8. Bake for 30-35 minutes until golden brown and bubbly.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 650mgFiber: 5gSugar: 10gVitamin A: 20000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to three days. Can be prepared a day in advance and baked just before serving.

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