Spiced Sweet Potato Gratin

Ingredients for Spiced Sweet Potato Gratin

• 1.8kg red-skinned sweet potatoes (yams

• about 1.5kg)

• 1 tablespoon curry powder

• 1 tablespoon ground cumin

• 3/4 teaspoons ground cinnamon

• 3/4 teaspoons ground ginger

• 1/2 teaspoons (scant) salt

• 350ml soured cream, divided

• 725ml shredded extra-sharp white cheddar (about 350g )

How to make Spiced Sweet Potato Gratin

Preheat oven to 177°C. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.

Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 120ml soured cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over soured cream. Sprinkle with 120g cheese. Repeat twice with remaining sweet potatoes, soured cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 204°C oven until hot, about 15 minutes.

Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.