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Side view of one sweet potato gratin showing the crunchy golden top

Sweet Potato Gratin

My comforting Sweet Potato Gratin comes with a Crunchy Parmesan Crumble Topping. This simple yet elegant sweet potato recipe comes together in just 30 minutes and makes for the perfect side dish.

Course Appetizer, lunch, side
Cuisine American, French
Keyword How to cook sweet potatoes, Sweet Potato casserole, sweet potato gratin, Sweet potato recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 382 kcal
Author Mahy

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes , washed, peeled and diced up to ½ inch pieces
  • 2 tablespoon butter or olive oil (for vegan)
  • 1 large shallot or 2 green onions
  • 1 teaspoon fresh rosemary
  • 1 pinch salt and pepper

Gratin Topping

  • 1/2 cup all-purpose flour
  • ¼ cup freshly grated parmesan cheese (skip if vegan)
  • 2 tablespoons fresh parsley minced
  • 4 Tablespoons butter or extra virgin olive oil(for vegan)
  • 1/4 cup crushed walnuts pistachios, pecans or hazelnuts

Instructions

  1. Preheat the broiler and set the rack on the second top shelf of the oven allowing 6-inch distance from the heating element.

  2. Heat a large deep skillet over medium-high heat and add the butter. Add the shallots and sauté over medium heat until tender.

  3. Add in the sweet potatoes and season well, then add the rosemary and toss everything well with the butter. Lower the heat to medium-low and cover the skillet.

  4. Cook until the sweet potatoes are tender, about 12 minutes. Remove from the heat.

  5. In a small bowl, mix the flour, parmesan parsley and season with salt and pepper. Then gently rub in the butter with your fingers until the mixture crumbles up with pieces of butter.
  6. Divide the sweet potatoes among 8 ramekins (or you can make this into one large gratin dish-2 quart capacity) and divide the crumbly flour mixture evenly on top of each ramekin. Divide and drizzle olive oil on top of each ramekin.
  7. Place the ramekins on a foil lined cookie sheet and broil 3-4 minutes until the tops are golden and crunchy.

Recipe Video

Recipe Notes

SWEET POTATO GRATIN TIPS

  • Cooking the sweet potatoes in the skillet without water or boiling intensifies the flavor so much.
  • You can however use leftover roast potatoes for this recipe.
  • Other veggies you can substitute are squash, potatoes, broccoli, zucchini or tomatoes for the summer!
  • The Gratin or Au Gratin is fancy for crunchy in french :) So don't feel intimidated to make this!
  • The crunchy topping can be made ahead of time and stored in the fridge for up to 5 days.
  • To make this a vegan sweet potato recipe : Simply swap the butter for olive oil, or coconut oil, and use vegan parmesan cheese.
  • To make the gratins ahead of time, you can assemble them and broil just before serving.
  • Likewise, you can prepare the whole gratin advance and warm in a 350 degree oven for 8 minutes before serving.
  • Use NUTS for an extra crunch in the topping : walnut, pecans, pistachios or hazelnut pair so well here!
  • You can make this gratin recipe into a large 2 quart dish, simply adjust broiling time.
  • Always keep an eye on the broiler because it can brown quickly!
Nutrition Facts
Sweet Potato Gratin
Amount Per Serving
Calories 382 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 49mg16%
Sodium 324mg14%
Potassium 462mg13%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 6g7%
Protein 7g14%
Vitamin A 16773IU335%
Vitamin C 6mg7%
Calcium 121mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.