- 8
Ingredients
- 4 large sweet potatoes (about 2 1/2 pounds)
- 2 tablespoons butter + 1 tbls reserved on side for crispy topping
- 1 large onion, sliced thin
- 4 garlic cloves, minced
- 1/4 cup fresh sage leaves, chopped
- 1/4 teaspoon chipotle pepper powder (optional)
- 1 cup cream
- 1 cup breadcrumbs (you can use gluten free!)
- 1/2 cup Parmesan
Preparation
Step 1
Heat the oven to 350°F and spray a 9×13 casserole or gratin dish with organic canola spray. Peel and slice the potatoes (use a mandoline if you have one). Toss them in a bowl with a little olive oil and salt and pepper – set aside.
Heat the butter in a heavy skillet and add the sliced onions. Slowly caramelize the onions, stirring occasionally. This should take about 20 minutes on low-med heat. When the onions are dark, add the garlic and cook just until an aroma is present.
In a sauce pan, add the cream, half of the sage leaves & the chipotle powder (if using). Cook until the cream is slightly reduced then remove from the heat.
Layer the potatoes in a greased casserole dish with the onions & cream mixture – lift them out of the cream with a slotted spoon to help distribute the cream. Bake covered for about 30 minutes or until the potatoes are barely tender.
Heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove topping from heat and toss with the Parmesan. Sprinkle over top of the gratin and return to the oven for about another 30 minutes – uncovered – until brown and crispy.