Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you a spicy twist on the traditional sweet potato side dish that is perfect addition to your Thanksgiving table.
So do you have your Thanksgiving menu all planned out? Are you hosting family and friends in your home, or maybe baking at home and then bringing a dish or two to a gathering? My aunt is hosting our Thanksgiving gathering this year, and has sent out the email to initiate the menu planning. In our family, the host takes care of the bird and we all pitch in for sides and desserts.
I really wanted to share this Smoked Chili Sweet Potato Gratin with you as a twist on the traditional sweet potato side dish (you know the one’s with the marshmallows). I think I’ve mentioned it here before, but I’m not a fan of marshmallows. I hope I don’t step on too many toes here because I know that tradition is something you should generally try to preserve. But this is the dish that first made me love sweet potatoes. So I had to share! Just in case you are looking for something a little different.
This dish is sweet, smoky, and spicy. It is completely amazing! I love that the spices balance out the sweetness of the potatoes instead of adding to it. This is one of those dishes where one bite just leads to another, and pretty soon you are dishing out another helping. It’s a great dish to bring along to a gathering. You can mostly bake it at home, and then when you get to your gathering, you can add the Panko topping and pop it in the oven for just a bit more to brown the topping. If it lost any heat on the ride over it’ll warm it right back up, and your topping will stay nice and crunchy.
Butter coated, spiced Panko bread crumbs are a dream come true my friends. They totally make this dish something special! Everyone loves that crunchy topping!
One tip for making the prep work easier is to use a slicer or mandolin to get those sweet potatoes nice and thin. You’ll love how it makes quick work of those potatoes. Then you just add your spices to the cream, and layer in that smoky gruyere with the potatoes. Match made in heaven.
This dish tastes great leftover as well, which I think is a crucial prerequisite for any addition to the Thanksgiving menu. But don’t be surprised if the pan is scraped clean!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 2 cups heavy cream
- 1/2 teaspoon McCormick Ground Cumin
- 1/2 teaspoon McCormick Garlic Powder
- 3/4 teaspoon McCormick Chipotle Chili Powder, divided
- 5 medium sized sweet potatoes, peeled and thinly sliced
- salt and pepper
- 8 ounces gruyere, grated
- 1 cup panko bread crumbs
- 1 tablespoon McCormick Parsley Flakes
- 2 tablespoons melted butter
- Preheat the oven to 375 degrees.
- In a small bowl, mix heavy cream with 1/2 teaspoon chipotle chili powder, ground cumin, and garlic powder.
- Pour 1/2 cup of the heavy cream mixture on the bottom of a 9 by 13 inch baking pan and spread to the edges.
- Arrange 1/2 of the sliced sweet potatoes in an even layer in the pan. Sprinkle with salt and pepper. Sprinkle half of the shredded cheese over the sweet potatoes.
- Pour half of the remaining heavy cream over the cheese.
- Arrange remaining sweet potatoes, sprinkle with salt and pepper, and remaining cheese. Pour the last of the heavy cream over the top.
- Cover with foil and bake for 45-50 minutes.
- In the meantime, mix panko bread crumbs, parsley, and remaining 1/4 teaspoon chipotle chili powder. Add melted butter and stir to coat the crumbs.
- After the sweet potatoes have baked for 45-50 minutes, uncover, and spread the breadcrumbs in an even layer over the top of the sweet potatoes.
- Return to the oven for 10-15 minutes, or until the top is golden brown and bubbly and the potatoes are fork tender.
This post is sponsored by McCormick.