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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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Sweet Potato Gratin with Pecans
Review 1 for Sweet Potato Gratin with Pecans
5 out of 5
5 out of 5
,Durham
,NC
November 26, 2016
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Perfect for dinner party in Autumn
November 26, 2016
The only change I made was (day before dinner) baking the potatoes in their skins, mashing them and refrigerating until ready to assemble before baking the gratin.
I love sweet potatoes without added sugar, and this gratin (I used my Staub cast iron gratin) was beautiful and delicious. I will bookmark this as a favorite.
Served with: I roasted a pork loin (olive oil, rosemary, s&p rub) in the oven.
On the stovetop, I heated up the jar of fig and port sauce from WS, adding a cup of halved dried figs. I let this simmer throughly.
I also made the dressing and toasted pecans from the WS brussels sprout slaw recipe to use over cruciferous shredded veggies slaw from Trader Joe's.
Pros: Appearance, Easy, Good Value, Impressive, Will Make Again
Review 2 for Sweet Potato Gratin with Pecans
5 out of 5
5 out of 5
,Los Angeles
,CA
December 26, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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A Delicious New Way For Sweets
December 26, 2015
This Christmas I wanted to do something different with Sweet Potatoes instead of just candying them-again. So happy with this dish! It was a hit.
The grocery was sold-out of cream fraiche so I used Crema Mexicana which is abundant in LA. Similar consistency and taste. I'm not sure why the recipe instructs to steam instead of boil the potato slices and then wait for them to cool before peeling, especially since they're just going to be mashed. Aint nobody got time for that.
I peeled, sliced, and boiled them.
Mashed, mixed, tasted. Then amped it up with a little more butter and a touch of sugar. Pow! We loved it. Timing note... my prosciuto didn't crisp up until about 20 minutes in the fry pan, not 5 or 10. It was worth the wait. I'm putting this into winter recipe rotation.
Pros: Easy, Good Value, Will Make Again, Adaptable, Appearance
Review 3 for Sweet Potato Gratin with Pecans
5 out of 5
5 out of 5
,New York
,NY
November 25, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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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