Best Curried Sweet Potato Gratin Recipes

CURRIED SWEET POTATO GRATIN

Curried Sweet Potato Gratin image

India's favorite flavors-curry, cilantro and turmeric-come together in this flavor-forward sweet-potato gratin.

Time 2h15m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups heavy cream (1 quart)
2 tablespoons Madras curry powder
1/4 teaspoon ground turmeric
1 bay leaf
2 cloves garlic
1/2 cup fresh finely chopped cilantro
2 1/2 lb sweet potatoes, peeled and cut about 1/2-inch thick (8 cups)
2 egg whites
2 cups shredded Parmesan cheese
1 cup ground bread crumbs
1 teaspoon kosher salt and cracked black pepper

Steps:

Heat the oven to 375°F. Butter a 13 x 9-inch (3-quart) glass baking dish.
In medium saucepan, combine cream, curry powder, turmeric, bay leaf, and garlic bring to a boil. Remove from heat and let the flavors steep for 1/2 hour. Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
Whip the egg whites to stiff peaks. Add sweet potatoe slices and salt and pepper. Toss to coat potatoe slices with egg whites.
Lay a layer of the sweet potatoes to cover bottom of baking dish. Sprinkle with Parmesan cheese. Repeat layering until all potatoe slices and Parmesean cheese is used. Pour the flavored cream evenly over the potatoes. Cover with foil.
Bake about 1 hour, until cream is bubbly. Remove foil. Sprinkle with bread crumbs and bake an additional 15 minutes.

Nutrition Facts : Calories 630, Carbohydrate 37 g, Cholesterol 150 mg, Fat 6 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 28 g, ServingSize 1 Servings, Sodium 940 mg, Sugar 12 g, TransFat 1 1/2 g

CURRIED SWEET POTATO GRATIN

Curried Sweet Potato Gratin image

Sweet potatoes and curry powder are best friends. Simmering the bay leaf in cream gives it all a shimmering mysterious taste. And the toasted almonds on top, in place of the traditional breadcrumbs, gives this dish an unexpected crunch.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 quart heavy cream
4 large sweet potatoes
2 tablespoons Madras curry powder
2 egg whites
1/4 teaspoon ground turmeric
2 cups Parmesan
1 bay leaf
2 cups toasted almond pieces
2 cloves garlic
1 teaspoon kosher salt and cracked black pepper
1/2 bunch fresh finely-chopped cilantro

Steps:

Preheat the oven to 375°. Butter a 3-quart casserole pan.
Bring the cream, curry powder, turmeric, bay leaf, and garlic to boil in a small saucepan. Set aside and let the flavors steep for half an hour.
Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
Peel the sweet potatoes. Slice them 1/2-inch thick.
Whip the egg whites to stiff peaks. Toss the sweet potatoes into the egg whites, along with the salt and pepper, and mix.
Put a layer of the sweet potatoes in the casserole pan. Sprinkle the layer with Parmesan cheese. Repeat until you are out of potatoes.
Pour the flavored cream over the potatoes until it is all gone and evenly distributed.
Finish the casserole with the remaining Parmesan cheese and the almonds.
Cover the dish with aluminum foil and bake in the oven until the casserole is golden brown and bubbly, about 30 to 45 minutes. Serve hot.