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Oxmoor House Photo by: Oxmoor House

Sweet Potato Gratin

A sprinkle of Parmesan and thyme adds a unique twist to this savory sweet potato gratin.

Oxmoor House SEPTEMBER 2012

  • Yield: 12 servings (serving size: 1/2 cup)

Ingredients

  • 1 tablespoon butter, softened
  • 1 cup thinly sliced sweet onion
  • 2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup), divided
  • Cooking spray
  • 1/2 cup organic vegetable broth

Preparation

1. Melt butter in a medium nonstick skillet over medium heat. Add onion; sauté 5 minutes or until lightly browned. Combine onion, sweet potato, next 4 ingredients (through pepper), and 1/4 cup cheese in a large bowl, tossing to coat with flour. Coat a 4-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Pour broth over potato mixture. Sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW for 4 hours or until potato is tender.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.4g
  • Carbohydrate: 13.8g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 1mg
  • Sodium: 216mg
  • Calcium: 93mg
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Sweet Potato Gratin recipe

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