Thanksgiving Recipe: Sweet Potato Gratin with Sage Breadcrumbs
Maria Zizka will be creating an entire Thanksgiving menu for KCET Food. Here's a side dish -- enjoy!
Sweet Potato Gratin with Sage Breadcrumbs
Sweet potatoes are naturally quite sweet, but I've always liked them best in savory dishes. Ditch the marshmallows -- go for sage!
Serves 6
2 pounds sweet potatoes
1 clove garlic, peeled
5 tablespoons extra-virgin olive oil
1½ cups heavy cream
3 slices country-style bread (about 4 ounces)
6 sage leaves, thinly sliced
Kosher salt and freshly ground black pepper
Preheat the oven to 425°F.
Peel the sweet potatoes and cut them crosswise into 1/8-inch-thick slices. Place them in a large bowl.
Rub the garlic clove on the inside surfaces of a 10-inch round (or equivalent) baking dish. Thinly slice what's left of the garlic clove and add it to the bowl with the sweet potatoes. Add 3 tablespoons olive oil, 1 teaspoon salt, and lots of black pepper. Using your hands, toss well to coat the sweet potatoes in the oil, then transfer them to the baking dish. Pour in the cream. Cover the dish tightly with aluminum foil, place it on a baking sheet to catch any drips, and put it into the oven. Bake for 45 minutes.
Meanwhile, make the sage breadcrumbs. Tear the bread into bite-sized pieces and place them into the bowl of a food processor fitted with a metal blade. Pulse until the breadcrumbs are no larger than ½-inch. Heat a skillet over medium heat, swirl in the remaining 2 tablespoons olive oil, then add the breadcrumbs and ½ teaspoon salt. Cook, stirring occasionally, until the breadcrumbs are crisp, about 2 minutes. Add the sage, and cook for another minute.
After the gratin has baked for 45 minutes, remove the foil and sprinkle the sage breadcrumbs over the sweet potatoes. Return the dish to the oven, uncovered, and bake for another 15 minutes. Let cool slightly before serving.
