Sweet Potato And Pancetta Gratin Recipes

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SWEET POTATO AND PANCETTA GRATIN



Sweet Potato and Pancetta Gratin image

Make and share this Sweet Potato and Pancetta Gratin recipe from Food.com.

Provided by sandginnyc

Categories     Yam/Sweet Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1 large sweet potato
1 -2 tablespoon butter
1 cup cream or 1 cup half-and-half
salt and pepper
1/4 cup pancetta, cubed
1 small onion, cut in half and then each half cut into rings
sharp cheddar cheese, grated

Steps:

  • Grease 8 x 8 pan and preheat oven to 350 degrees.
  • Slice sweet potato into thin rounds, about 1/8 inch thick. Not paper thin, but evenly sliced. I use a mandoline.
  • Heat cream and butter in a saucepan until simmering. Add sweet potatoes, salt and pepper. Cook until just tender or until most of the liquid evaporates, about 10 minutes.
  • Cook pancetta in small, nonstick pan, until crispy. Remove, place on paper towel and caramelize onions in pancetta fat on low heat, around 10 minutes.
  • Layer sweet potatoes on bottom of baking dish, add pancetta and onions on top (or carefully stir them all together). Sprinkle top liberally with cheddar cheese.
  • Bake for 15 - 20 minutes uncovered until cheese bubbles.

Nutrition Facts : Calories 355.5, Fat 29, SaturatedFat 18.1, Cholesterol 94.5, Sodium 125.7, Carbohydrate 21, Fiber 2.4, Sugar 4.4, Protein 4.6

SWEET POTATO GRATIN



Sweet Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, plus more for the dish
1/4 cup breadcrumbs
1/4 cup crushed gingersnap cookies
2 cups heavy cream
1/4 cup pure maple syrup
2 teaspoons fresh thyme
1/4 teaspoon ground allspice
Kosher salt
Pinch of cayenne pepper
3 pounds sweet potatoes (6 to 8 medium), peeled and sliced 1/4 inch thick

Steps:

  • Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
  • Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
  • Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

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