Sweet Potato & Cranberry Gratin for a Cozy Holiday Feast

A delicious Sweet Potato & Cranberry Gratin is the perfect festive vegetarian delight for your holiday table.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gratin

4 cups Sweet Potatoes peeled and sliced
2 cups Cranberries fresh or thawed frozen
1 cup Heavy Cream or coconut cream for vegan alternative
1/4 cup Brown Sugar can be omitted for healthier version
1 teaspoon Cinnamon optional
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Gruyère Cheese shredded, or replace with Cheddar or Mozzarella
1/2 cup Breadcrumbs use gluten-free if needed

Equipment

Baking dish
Large Pot
whisk
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prepare your baking dish.
Peel and slice the sweet potatoes into ¼-inch thick rounds and boil for 10-15 minutes.
Layer half of the boiled sweet potato slices in the greased baking dish.
Sprinkle half of the cranberries over the first layer of sweet potatoes.
Mix together heavy cream, brown sugar, cinnamon, salt, and pepper, and pour half over the layers.
Repeat layering with remaining sweet potatoes, cranberries, and the cream mixture.
Top with shredded Gruyère cheese and breadcrumbs.
Bake for 30-35 minutes until golden brown and bubbly.
Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 45gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 12gVitamin A: 18000IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

This gratin can be made ahead of time and stored in the fridge before baking.

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