by Savour
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Savour's Notes:
Expand3 medium sweet potatoes Ask a question about this ingredient
1 1/2 cup heavy cream Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1-2 teaspoon smoked paprika Ask a question about this ingredient
1/2 teaspoon cayenne pepper Ask a question about this ingredient
Salt and Pepper, to taste Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepPeel the sweet potatoes and slice them thinly. (I usually use my mandoline).
Ask a question about this stepSet aside enough of the prettiest slices of sweet potatoes to cover the gratin dish you are using. (The sweet potatoes will likely have smaller or half slices in addition to perfect coins).
Ask a question about this stepIn a medium gratin dish, arrange one layer of sweet potatoes. Sprinkle with salt and pepper, a pinch of cayenne and a large pinch of smoked paprika. Dot with butter, and pour over a small portion of the cream.
Ask a question about this stepContinue with the remainder of the sweet potatoes, sprinkling each layer with the seasonings and dotting with butter. Use the reserved sweet potatoes for the top layer.
Ask a question about this stepPour remaining cream over sweet potatoes. Cover the dish with tinfoil.
Ask a question about this stepBake, covered for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until cream is absorbed and potatoes have browned.
Ask a question about this stepIt's like you took a traditional Thanksgiving side and gave a good swift kick in the butt to get it moving. Love smoked paprika and cayenne! Marshmellows have their place - but not here!
Selmelier works at Meadow, a shop that specializes in salt.
Delicous!!!