SWEET POTATO GRATIN with SMOKED PAPRIKA and CAYENNE
The term “gratin” implies a topping of toasted breadcrumbs and / or cheese. This recipe contains neither. It is delectable none the less. It offers a play of sweet and piquant with the warming richness of heavy cream. This gratin is easy to prepare. It is an excellent candidate for holiday entertaining.
3 medium sweet potatoes
2 cups heavy cream
3 tablespoons butter
2 teaspoons Safinter Smoked Pimenton
1 ½ teaspoons cayenne pepper
Salt and pepper to taste
Preheat the oven to 350° F.
Position the rack in the center of the oven. Lightly butter a medium sized gratin dish. Peel the sweet potatoes and slice them thinly. Arrange one layer of sweet potatoes in the dish. Sprinkle with salt and pepper, a pinch of cayenne and a large pinch of smoked paprika.
Dot with butter and pour over a small portion of the cream. Continue with the remainder of the sweet potatoes, sprinkling each layer with the seasonings and dot with butter. Pour remaining cream over sweet potatoes. Cover the dish with tinfoil.
Bake covered for 30 minutes. Remove the foil and bake for an additional 30 minutes.