Sweet Potato & Cranberry Gratin – Easy Holiday Delight
Servings: 8 slices
Calories: 250kcal
Celebrate the season with this easy Sweet Potato & Cranberry Gratin, a delightful holiday side dish that combines creamy sweet potatoes and tart cranberries.
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Equipment
- baking dish
- mixing bowl
- Pot
- Knife
- Cutting Board
Ingredients
For the Gratin
- 4 medium Sweet Potatoes peeled and sliced
- 2 cups Fresh Cranberries or thawed frozen cranberries
- 1 cup Heavy Cream or coconut cream for vegan
- ¼ cup Brown Sugar adjustable or substitute with maple syrup
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 cup Gruyère Cheese shredded, or substitute with cheddar
- 1 cup Breadcrumbs or gluten-free alternatives
Instructions
How to Make Sweet Potato & Cranberry Gratin
- Preheat your oven to 375°F (190°C).
- Peel and slice the sweet potatoes into thin rounds, then boil them for 10-15 minutes until tender.
- Drain the sweet potatoes and layer half in a greased baking dish.
- Sprinkle half of the fresh cranberries over the sweet potato layer.
- Mix heavy cream, brown sugar, cinnamon, salt, and pepper; pour half over the layered ingredients.
- Repeat with remaining sweet potato slices and cranberries, finishing with the rest of the cream mixture.
- Top with shredded Gruyère cheese and breadcrumbs.
- Bake for 30-35 minutes until golden brown and bubbling.
Notes
Garnish with fresh herbs for added color and flavor. Follow storage tips for leftovers to maintain freshness.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 450mg | Fiber: 4g | Sugar: 8g | Vitamin A: 18000IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 1mg