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Sweet Potato & Cranberry Gratin

Sweet Potato & Cranberry Gratin: A Cozy Holiday Delight

This Sweet Potato & Cranberry Gratin combines creamy sweet potatoes with tart cranberries for a delightful holiday side dish.
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 380

Ingredients
  

For the Gratin
  • 4 cups Sweet Potatoes peeled and sliced
  • 2 cups Cranberries fresh, thawed if frozen
  • 1 cup Heavy Cream substitute with coconut cream for vegan version
  • 1/2 cup Brown Sugar or maple syrup
  • 1 teaspoon Cinnamon preferably fresh
  • to taste Salt & Pepper adjust according to taste
  • 1 cup Gruyère Cheese shredded, or substitute with other cheese
  • 1 cup Breadcrumbs gluten-free options available

Equipment

  • Oven
  • 9x13-inch baking dish
  • mixing bowl
  • Large pot

Method
 

Step-by-Step Instructions for Sweet Potato & Cranberry Gratin
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the sweet potatoes. Cook in boiling water for 10-15 minutes until tender, then drain.
  3. Grease a 9x13 inch baking dish and layer half of the sweet potatoes on the bottom.
  4. Sprinkle half of the cranberries over the sweet potatoes.
  5. Mix heavy cream, brown sugar, cinnamon, salt, and pepper in a bowl, then pour half over the layered ingredients.
  6. Repeat the layering with the remaining sweet potatoes and cranberries.
  7. Pour the remaining cream mixture over the top, then sprinkle shredded Gruyère cheese and breadcrumbs.
  8. Bake for 30-35 minutes until golden brown and bubbly.
  9. Cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 300mgPotassium: 560mgFiber: 5gSugar: 12gVitamin A: 18000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Assemble the gratin the day before and refrigerate. Bake before serving to save time.

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