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Praline Sweet Potatoes Gratin Recipe

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4 from 6 reviews

This Praline Sweet Potatoes Gratin is a decadent and comforting side dish featuring tender sweet potato slices baked in a rich, buttery praline sauce made with brown sugar, cream, and warm spices. Topped with crunchy pecan cookie pieces or chopped pecans, it’s perfect for holiday dinners or any special occasion, delivering a perfect balance of sweet and savory flavors with a luscious, golden-bubbly finish.

Ingredients

Praline Sauce

  • 3/4 cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt

Main

  • 4 pounds sweet potatoes (preferably Garnet, Jewel or Red sweet potatoes)
  • 3/4 cup pecan cookie pieces (or chopped pecans)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a baking dish with non-stick cooking spray and set it aside to prepare for the sweet potatoes and praline sauce.
  2. Make the Praline Sauce: In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar, heavy cream, cinnamon, nutmeg, and sea salt until the mixture is fully combined. Bring the sauce to a gentle boil, then reduce the heat to low and simmer for 5 to 10 minutes, allowing the sauce to thicken slightly. Remove from heat once done.
  3. Prepare Sweet Potatoes: While the sauce simmers, peel the sweet potatoes and slice them evenly. Aim for uniform thickness to ensure even cooking.
  4. Assemble the Gratin: Arrange the sweet potato slices in the prepared baking dish in an overlapping, scalloped pattern for an attractive presentation. Evenly pour the warmed praline sauce over the top of the arranged slices, ensuring full coverage.
  5. Initial Bake Covered: Cover the baking dish securely with foil. Bake in the preheated oven for 30 minutes to allow the sweet potatoes to start softening and absorb the flavors of the sauce.
  6. Bake Uncovered: After the initial baking, carefully remove the foil and return the dish to the oven. Bake uncovered for another 30 minutes, or until the sweet potatoes are fork tender and the sauce on top turns golden and bubbly.
  7. Garnish and Serve: Remove the gratin from the oven and sprinkle the pecan cookie pieces or chopped pecans evenly over the top. Serve the gratin warm as a deliciously rich and festive side dish.

Notes

  • Use Garnet, Jewel, or Red sweet potatoes for the best texture and flavor.
  • Pecan cookie pieces add a sweet crunch, but chopped pecans work well as a substitute.
  • For a lighter option, you can substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Make sure sweet potato slices are of uniform thickness for even cooking.
  • Covering the dish during the first half of baking ensures the potatoes cook through without drying out.
  • Let the dish rest for a few minutes after baking to allow the sauce to thicken further.

Find it online: https://lauracooks.com/praline-sweet-potatoes-gratin-recipe/