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Sweet Potato & Cranberry Gratin

Sweet Potato & Cranberry Gratin for a Cozy Holiday Feast

This Sweet Potato & Cranberry Gratin is a comforting and festive dish perfect for holiday gatherings, blending creamy sweet potatoes and tart cranberries.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 8 portions
Course: Quick Meals
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 3 pounds sweet potatoes firm, fresh
  • 2 cups cranberries fresh or frozen, thawed and drained
  • 1 cup heavy cream or use coconut cream for vegan
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon or nutmeg for variation
  • to taste salt
  • to taste pepper
  • 1 cup Gruyère cheese shredded; can substitute with cheddar or mozzarella
  • 1 cup breadcrumbs can use gluten-free breadcrumbs

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice sweet potatoes into 1/4-inch rounds. Boil in salted water for 10-15 minutes until tender, then drain and cool slightly.
  3. Grease a baking dish and layer half of the sweet potato slices, slightly overlapping.
  4. Sprinkle half of the cranberries over the sweet potatoes evenly.
  5. In a mixing bowl, combine heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half over the layers.
  6. Add the remaining sweet potato slices and then cranberries on top.
  7. Top with shredded Gruyère cheese and breadcrumbs.
  8. Bake for 30-35 minutes until golden brown and bubbly.
  9. Let cool for a few minutes, then serve.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 250mgPotassium: 550mgFiber: 5gSugar: 12gVitamin A: 20000IUVitamin C: 12mgCalcium: 150mgIron: 1.5mg

Notes

This Sweet Potato & Cranberry Gratin is perfect for holiday gatherings and can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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