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Sweet Potato Gratin

Yield Makes 10 to 12 servings

Ingredients

  • 3 cups whipping cream
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon fresh-grated nutmeg
  • 1 teaspoon salt
  • 2 1/2 pounds sweet potatoes
  • 1 cup pecan halves

Nutrition Information

  • calories 339
  • caloriesfromfat 66 %
  • protein 3.1 g
  • fat 25 g
  • satfat 12 g
  • carbohydrate 28 g
  • fiber 2.6 g
  • sodium 224 mg
  • cholesterol 66 mg

How to Make It

  1. In a 2- to 3-quart pan over medium-high heat, frequently stir whipping cream, sugar, orange peel, nutmeg, and salt just until steaming, about 4 minutes.

  2. Meanwhile, scrub sweet potatoes, peel, and slice crosswise very thinly. Spread slices in an even layer in a buttered shallow 3-quart casserole (9 by 13 in.). Pour hot cream mixture evenly over sweet potatoes.

  3. Bake in a 350° oven for 30 minutes. Dipping liquid from casserole edge, spoon over sweet potatoes to moisten, then sprinkle evenly with pecans. Return to oven and bake until potatoes are well browned and tender when pierced, about 30 minutes longer.