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Twice-Baked Sweet Potato Gratin

Twice-Baked Sweet Potato Gratin
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For the longest time, I didn’t like sweet potatoes.  I bypassed them at the market and snubbed them on restaurant menus.   I think my aversion to this particular tuber were those sweet potato casseroles that were piled with marshmallows and set under the broiler to turn the fluffy topping to a molten goo.  I know most people gravitate toward that kind of excess, but I prefer a more savory side.   Enter the twice-baked sweet potato gratin.

 

baked sweet potatoes

bake for an hour

And I promise these gratins are just as decadent as those sugary-topped casseroles, but instead of flamed marshmallows, it’s melty gruyere.  Instead of brown sugar and nutmeg, it’s fresh rosemary and black pepper.  

scoop flesh from sweet potatoes

scoop out the flesh

Best of all — it couldn’t be easier to make.  Bake the potatoes for an hour, then scoop out the soft flesh.  Use a potato ricer or hand mixer to mash the spuds and add a pat of butter, a little milk, some freshly chopped rosemary, salt and pepper to the mix.

mash sweet potatoes sweet potato with herbs and butter

Stir in most of the cheese but save a little to sprinkle on top.  Then it’s into the oven for a second bake and 2-3 minutes under the broiler for a nice golden color. 

sweet potato with cheese Twice-Baked Sweet Potato Gratin with cheese in ramekin

If you’re a sucker for those long cheesy strands of goodness, you won’t be disappointed here.  One forkful and you’ll be swooning.  


Twice-Baked Sweet Potato Gratin with spoon and napkin Twice-Baked Sweet Potato Gratin with fresh rosemary

 

Print Pin
4.27 from 15 votes

Twice-Baked Sweet Potato Gratin

Not your average sweet potato casserole - this one is rich with gruyere cheese and nary a marshmallow in site!
Course Side Dish
Cuisine American
Keyword gruyere, sweet potato
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 257kcal

Ingredients

  • 1 1/2 pounds sweet potatoes
  • 1 teaspoon rosemary chopped fresh
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 1/2 cups gruyere cheese shredded, divided

Instructions

  • Preheat the oven to 375 degrees.
  • Place the potatoes on a baking sheet lined with aluminum foil and bake for 45 minutes to an hour - or until potatoes are cooked through. Remove from oven and cut each potato in half. Let the potatoes cool until you can handle them, then scoop out the flesh into a bowl.
  • Use a potato ricer or hand mixer to puree the potatoes. Stir in the rosemary, salt and pepper. Add the milk and butter and stir until butter has melted. Add 1 1/4 cups of gruyere and stir to combine. Set aside.
  • Spray 6 half-cup ramekins with vegetable spray. Divide the sweet potatoes among the ramekins and smooth the tops with the back of a spoon. Sprinkle with the remaining cheese.
  • Can be made in advance to this point and refrigerated until ready to bake.
  • To bake the gratins, preheat the oven to 350°. Place the gratins on a baking sheet and bake for 15 minutes until warmed through then turn on the broiler and cook for an additional 2-3 minutes until lightly browned. Serve.

Nutrition

Calories: 257kcal | Carbohydrates: 23g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 388mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16475IU | Vitamin C: 2.7mg | Calcium: 379mg | Iron: 0.8mg

More Savory Sides:

Creamy Scalloped Potatoes with Thyme
Creamy Scalloped Potatoes with Thyme
Butternut Fritters with Lemon Chèvre | Garlic + Zest
Butternut Fritters with Lemon Chèvre
Cauliflower and Mushroom Gratin | Garlic + Zest
Cauliflower and Mushroom Gratin

 

Don’t Forget To “Pin It” For Later!

 

Looking for an alternative recipe for sweet potato casserole? Twice-Baked Sweet Potato Gratin is a delicious side dish w/ gruyere cheese. No marshmallows!

 

Twice-Baked Sweet Potato Gratin

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Side Dishes// Vegan/Vegetarian// Vegetables19 Comments

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Comments

  1. Linda Brewster says

    November 26, 2019 at 4:38 PM

    Plan to make this but the recipe says it serves 6 and the # of ramekins filled as per the instructions is 4. Which is it?

    Reply
    • Lisa says

      November 27, 2019 at 8:17 AM

      Sorry about that — I did fix it in the recipe. It makes 6.

      Reply
  2. Karen says

    November 26, 2019 at 3:55 PM

    Sounds great. Wish I could email it to myself since can’t print from phone. Could send to friend too. I get the icon to d o so but doesn’t work.

    Reply
    • Lisa says

      November 27, 2019 at 8:17 AM

      I sent you the link!

      Reply
  3. Leah says

    October 20, 2019 at 6:40 PM

    I found that over an hour at 375 was not long enough to cook the sweet potato. Any idea why?

    Reply
    • Lisa says

      October 20, 2019 at 7:20 PM

      It could be the size of your sweet potatoes… You can increase the temperature to 400° for 45 minutes to an hour, but cooking is a tactile experience… I generally “test” the doneness by sticking the potatoes with a knife. If it inserts and exits easily, its done.

      Reply
  4. Kim says

    October 27, 2017 at 10:40 PM

    Have you baked this in a casserole dish? If so how long does it bake

    Reply
    • Lisa Lotts says

      October 28, 2017 at 12:46 PM

      I bake them in individual ramekins, but you could put them in a casserole. I’d let them cook for 25-30 minutes or until golden and bubbly.

      Reply
  5. Dannii says

    October 24, 2017 at 10:47 AM

    Anything it’s Potatoes gets a big thumbs up from me. This looks so comforting and perfect for autumn.

    Reply
  6. Angela says

    October 24, 2017 at 10:45 AM

    I’ve never seen a gratin done in this way or with sweet potatoes… i am loving the sound of your recipe!! I definitely need to give this one a try! Thanks!

    Reply
  7. Sara says

    October 24, 2017 at 10:17 AM

    This looks like the perfect addition to my Thanksgiving table, can’t wait to try it!

    Reply
  8. Elaine @ Dishes Delish says

    October 24, 2017 at 10:10 AM

    I love sweet potatoes and could eat them all the time! This is an awesome recipe and I can’t wait to make it. I never thought of making it as an au gratin! Perfect!

    Reply
  9. Amy says

    October 24, 2017 at 9:39 AM

    Okay, I am SUPER intrigued now because I have always been the same about sweet potatoes! But now I’m thinking about savory ones and the flavors here and I think you might have just converted me!

    Reply
    • Lisa says

      October 24, 2017 at 10:27 AM

      If there’s an “ick factor” to marshmallow topped sweet potatoes, this is the cure.

      Reply
  10. Kerryanne Rummerfield says

    October 9, 2016 at 2:41 PM

    Thank you so much for this fantastic recipe, your delicious sweet potatoes accompanied our dinner last night and was a huge hit with my entire family.

    Reply
    • Lisa says

      October 9, 2016 at 6:53 PM

      Kerryanne, thank you so much for letting me know! I’m glad that you and your family enjoyed them! They are special!

      Reply
  11. Annemarie @ justalittlebitofbacon says

    December 21, 2015 at 5:24 PM

    Hello! I hope you’re having a good week. Your sweet potato recipe looked so tasty (seriously tasty – it’s on my shortlist of things to make) that I?ve linked to it my latest post on BuzzFeed.

    Reply
    • Lisa says

      December 22, 2015 at 8:27 AM

      Thanks for including me and I’m so glad you liked this recipe. I think anything with gruyere is good!

      Reply
      • Annemarie @ justalittlebitofbacon says

        December 23, 2015 at 1:13 PM

        I can’t argue with that. Give me all the cheese. 🙂

        Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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