Photo: Louis Hansel
Sweet Potato Gratin with Pecans
7 ingredients
Serves 6.
openrecipes
Either type of sweet potato—the red-skinned, orange-fleshed variety or the tan-skinned, meaty yellow ones sometimes sold as yams—can be used to make this gratin. The latter will produce a thicker, denser dish than the former, which will be thinner and creamier. Serve as part of a breakfast buffet, alongside eggs and bacon, or as a side dish for roast turkey or pork.
Estimated Nutrition (whole recipe, rough)
289
Calories
5g
Protein
14g
Fat
39g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pecan | 1 half (4g) | 20 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup pecan halves
- 4 thin slices prosciutto, about 2 oz. total, cut into 1/2-inch strips
- 4 sweet potatoes, 1 1/2 to 2 lb. total, cut into slices about 1 inch thick
- 2 Tbs. unsalted butter
- 1/4 cup crème fraîche
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes