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Smoked Chile Sweet Potato Gratin

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 1x

Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix heavy cream with 1/2 teaspoon chipotle chili powder, ground cumin, and garlic powder.
  3. 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.
  4. 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.
  5. Pour half of the remaining heavy cream over the cheese.
  6. Arrange remaining sweet potatoes, sprinkle with salt and pepper, and remaining cheese. Pour the last of the heavy cream over the top.
  7. Cover with foil and bake for 45-50 minutes.
  8. 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.
  9. 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.
  10. Return to the oven for 10-15 minutes, or until the top is golden brown and bubbly and the potatoes are fork tender.


Nutrition

  • Serving Size: 1 serving
  • Calories: 315
  • Sugar: 5.4g
  • Sodium: 274mg
  • Fat: 23g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7.4g
  • Trans Fat: 0.6g
  • Carbohydrates: 19g
  • Fiber: 2.1g
  • Protein: 8.9g
  • Cholesterol: 71mg