Sweetpotatoandbutternutgratin Recipes

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SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS



Scott's Sweet Potato and Butternut Squash Mashers image

Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.

Provided by scottg

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 8

Number Of Ingredients 5

3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup sugar free maple flavored syrup

Steps:

  • Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 7.1 g

BUTTERNUT-SWEET POTATO PIE



Butternut-Sweet Potato Pie image

If you're looking for a memorable dessert, this custardlike pie will certainly fit the bill. It's super easy to put together and slices like a dream. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
4 large eggs, room temperature
1-1/3 cups half-and-half cream
1 cup mashed cooked butternut squash
1 cup mashed cooked sweet potato (about 1 medium)
1/2 cup honey
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell., Bake 50-60 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.

Nutrition Facts : Calories 373 calories, Fat 18g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 370mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.

SWEET POTATO GRATIN



Sweet Potato Gratin image

This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 6

2 cups heavy cream, divided
2 pounds sweet potatoes (about 4), peeled and sliced 1/8 inch thick
Salt and pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.

Nutrition Facts : Calories 283 g, Fat 22 g, Fiber 3 g, Protein 3 g, SaturatedFat 14 g

BUTTERNUT AND SWEET POTATO CRUMBLE



Butternut and Sweet Potato Crumble image

A vegetarian dish which I use when I'm tired of meat. Simple to make and tasty. From Leith's Recipe of the Day. My children like it, my husband loves it. Can be made ahead and reheated. It will take 40 minutes to reheat from cold.

Provided by Sherrie-pie

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 medium butternut squash, peeled, deseeded and cut into chunks
2 sweet potatoes, peeled and cut into chunks
30 g butter
30 g plain flour
1/2 teaspoon dry English-style mustard
1 pinch cayenne pepper
425 ml milk
1 tablespoon parsley, finely chopped
140 g gruyere cheese, grated
sea salt
fresh ground black pepper
55 g coarse breadcrumbs
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Preheat oven to 190C/375F/gas mark 5.
  • Bring a large sauce of salted water to the boil, add the butternut and sweet potatoes and cook for ten minutes or until tender. Drain well.
  • Meanwhile, melt the butter in a saucepan, then add the flour, mustard and cayenne pepper. Stir to combine and cook for one minute. Take the pan off the heat and add the cold milk gradually, stirring all the time.
  • Return the saucepan to the heat and bring to the boil, stirring, until the sauce is thick. Allow to simmer for two minutes. Remove from the heat, then add parsley and all but 2 tablespoon of the gruyere cheese. Season to taste.
  • Add the squash and sweet potatoes to the white sauce and stir to coat thoroughly. Tip the mixture into a baking dish.
  • Make the topping by mixing together the breadcrumbs, Parmesan and remaining Gruyere cheese. Sprinkle over the sweet potato and squash filling.
  • Bake in the oven for 20 - 30 minutes until bubbling and golden on top.

Nutrition Facts : Calories 549.5, Fat 23.1, SaturatedFat 13.5, Cholesterol 71.2, Sodium 398.1, Carbohydrate 68.6, Fiber 8.6, Sugar 10, Protein 21.7

SWEET POTATO AND GRUYERE GRATIN



Sweet Potato and Gruyere Gratin image

This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.

Provided by Sandy Wilson Wickberg

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 13

¾ cup whipping cream
¾ cup milk
¼ cup unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 ½ teaspoons salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese
aluminum foil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
  • Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

SWEET POTATO AND GRUYèRE GRATIN



Sweet Potato and Gruyère Gratin image

This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, softened, for pan and foil
1/3 cup grated Parmesan
2 cups heavy cream (or half-and-half)
3 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, finely chopped
3 fat cloves garlic, grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt, plus more as needed
3 large eggs, lightly beaten
3 pounds sweet potatoes (about 4 large or 5 medium), peeled
Freshly ground black pepper, to taste
1 2/3 cups/6 1/2 ounces grated Gruyère

Steps:

  • Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
  • In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
  • In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
  • Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
  • Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams

BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH



Balsamic Roasted Sweet Potatoes and Butternut Squash image

Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 9

4 large sweet potatoes, peeled and cut into 3/4-by-3-inch wedges
2 medium butternut squash, peeled, seeded, and cut into 3/4-by-3-inch wedges
1/4 cup olive oil, plus more for drizzling
3 tablespoons balsamic vinegar, plus more for drizzling
2 tablespoons butter, melted
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small bunch arugula, stems removed, washed

Steps:

  • Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
  • Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
  • Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

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