Sweet Potato Gratin with Pecans

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.
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Customer Reviews for Sweet Potato Gratin with Pecans
Review 1 for Sweet Potato Gratin with Pecans
5 out of 5
5 out of 5
tinykitchenNYC
,New York
,NY
November 25, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Nice twist on a Thanksgiving Classic
November 25, 2013
I've made this recipe 3 years in a row and it is fast becoming Thanksgiving staple. I never seem to make enough. Its very flavorful without the cloying sweetness of traditional candied yams. It's delicious and looks beautiful, but is very easy to whip up ahead of time and pop in the oven once the turkey's out.
Pros: Quick, Easy, Appearance, Will Make Again