Sweet Potato Gratin with Pecan Crumb Topping
Transform your holiday table with this decadent Sweet Potato Gratin with Pecan Crumb Topping—a savory-sweet masterpiece that's as comforting as it is elegant. Thinly sliced sweet potatoes are layered with creamy, nutmeg-scented sauce and melty Gruyère cheese before being crowned with a buttery pecan crumb topping made with light brown sugar for a touch of sweetness. This dish bakes to golden perfection, blending tender textures and crunchy richness in every bite. Ideal for Thanksgiving or any special occasion, this gratin is a crowd-pleasing twist on classic sweet potato dishes. Serve as a stand-out side dish, and watch it disappear fast!
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Recipe Information
Ingredients
- 4 large Sweet potatoes
- 2 cups Heavy cream
- 2 cloves Garlic
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 1 cup Gruyère cheese
- 1 cup Pecans
- 0.5 cups All-purpose flour
- 0.25 cups Light brown sugar
- 4 tablespoons Unsalted butter
- 1 teaspoons Fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the sweet potatoes and slice them into thin, uniform rounds, about 1/8-inch thick.
In a medium saucepan, heat the heavy cream over medium heat. Add minced garlic, salt, black pepper, and nutmeg. Stir and simmer for 2-3 minutes, then remove from heat.
In the greased baking dish, layer half of the sweet potato slices, slightly overlapping. Pour half of the seasoned cream mixture over the layer, then sprinkle with half of the Gruyère cheese.
Repeat with the remaining sweet potatoes, cream mixture, and Gruyère cheese to create a second layer. Set aside.
In a food processor, pulse the pecans until coarsely chopped. Add the flour, brown sugar, and a pinch of salt, then pulse to combine.
Add the unsalted butter, cut into small pieces, and pulse until the mixture forms a crumbly texture.
Spread the pecan crumb mixture evenly over the top of the sweet potato gratin.
Place the dish in the preheated oven and bake for 50-60 minutes, or until the sweet potatoes are tender and the topping is golden brown.
Let cool for 5-10 minutes before serving. Optionally, garnish with fresh thyme leaves for extra flavor.
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 87.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1688 mg | 130% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
