Thanksgiving: Spiced Up Sweet Potato Gratin
Lunch & Dinner
This Thanksgiving we’re inspired by the sweet potatoes from the Santa Monica Farmer’s Market. Rocky Canyon Farm in particular has turned out some mighty fine potatoes and yams this season. Our preparation for this super-food high in antioxidents, vitamin A and Beta Carotene is generally simple…bake at 400 for 45-60 min until the potato begins to ooze. However, Turkey Day calls for a bit more fuss…therefore we’ve complimented the naturally sweet, starchy spud with ginger, spice and a splash of citrus. Easy to make, we know our gratin will be an instant crowd pleaser around your table.
(Serves about 8-10)
6-Sweet Potatoes, peeled
1 1/2-cups heavy cream
1-cup chicken or vegetable stock
1/2-cup orange juice
Grated rind of 1 orange
Juice of 1 orange
1/2-cup brown sugar
2-tablespoons freshly grated ginger
2-tablespoons finely chopped sage
1/2-teaspoon black pepper
To prepare the gratin:
Pre-heat oven to 325 degrees. Butter a 1 1/2-2 quart casserole dish.
Using a food processor or a vegetable slicer, thinly slice potatoes to about 1/8”. Combine the remaining ingredients and mix until completely blended.
Bake for about 11/2 hours or until the top of the gratin is brown and bubbly. Press potatoes down with spatula every once in a while as they absorb the liquid and tend to rise to the surface.