Sweet Potato & Cranberry Gratin
We’re you asked to bring a dish to pass for your holiday get together? WE GOT YOU! A DELICIOUS and EASY Holiday side dish!
Ingredients
- 2 lbs sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1/4 cup brown sugar
- 1 cup shredded Gruyere cheese
- 1/2 cup panko bread crumbs
- 1 tsp cinnamon
- 2 Tbsp Stock Market Rosemary Extra Virgin Olive Oil
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
Directions
Preheat oven to 375F.Â
In a large pot, boil the sweet potato slices until tender (about 10 minutes or so).
Grease a 9×13″ baking dish (I LOVE using my Simply Mist Olive Oil Sprayer for this); set aside.
In a medium bowl, mix together the heavy cream, brown sugar, cinnamon, Jacobsen’s Italian Sea Salt and freshly ground black pepper; set aside.
Drain sweet potatoes and layer half of them in the prepared baking dish. Sprinkle half of the cranberries over the sweet potatoes followed by a drizzle of Stock Market Rosemary Extra Virgin Olive Oil, and half of the heavy cream mixture. Repeat the layers and top with the shredded Gruyere cheese and panko bread crumbs. Bake in the preheated oven for 30 minutes (or until the top is golden and bubbly).
Let cool for a few minutes before serving.
Enjoy!
