Savory Sweet Potato Gratin with Pecans

This Savory Sweet Potato Gratin with Pecans recipe is sponsored by Fisher Nuts.

It’s no surprise that sweet potatoes are a popular side dish this time of year – especially for holiday meals. Because they are filled with so much nutrition, I really do enjoy sweet potatoes all year long, especially made as sweet potato fries or rounds, or paired up with up with smoked chicken-apple sausage and more veggies in a simple sheet pan meal for one of my go-to quick dinners.

Although I do enjoy a traditional sweet potato casserole on Thanksgiving, I tend to like my sweet potatoes served in more savory recipes like this Sweet Potato Gratin with Pecans I’m sharing today. The combination of flavors in this dish is absolutely delicious, and the Parmesan-pecan topping adds crunch and texture that will make your tastebuds sing. You can’t go wrong serving this dish alongside beef, roasted chicken or turkey.

I was inspired by one of my favorite books, The Flavor Bible, when I was creating this recipe. It suggested the flavor combo of sweet potatoes, rosemary and onion – freshly grated Parmesan and chopped pecans felt like a no-brainer addition to me.

You all know how much I love using preservative-free Fisher Nuts in my recipes! Visit Fisher Nuts for more seasonal recipes created by Chef Alex Guaraschelli – so much deliciousness to add to your table!

Print Recipe

Savory Sweet Potato Gratin with Pecans

Yield: 6-8 servings

Prep Time:10 minutes

Cook Time:50 minutes

Total Time:1 hour

Ingredients:

• 3 lbs peeled sweet potatoes, sliced into thin half moons about 1/2" thick
• 1 sweet onion, sliced into thin half moons
• 2 oz prosciutto or ham, thinly sliced then diced
• 1 1/2 teaspoon dried rosemary, crushed to release more flavor
• 2 tablespoons grapeseed (or other light flavored) oil
• big pinch coarse salt and fresh ground pepper
• 1/2 cup whole milk
• 1/2 teaspoon freshly grated nutmeg
• 1 cup Fisher Pecan Halves, roughly chopped
• 1 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl combine sweet potatoes with onions, prosciutto or ham, rosemary, salt and pepper. Spoon into a large baking dish and cover with aluminum foil.
3. Bake in 400 degree oven, covered, for 30 minutes. At 30 minutes, remove foil and gently stir sweet potato mixture. Cook uncovered for an additional 10 minutes.
4. In a small bowl, combine milk, nutmeg, chopped pecans and Parmesan cheese. Spoon evenly over sweet potatoes and bake for an additional 10 minutes until cheese is melted and bubbly.

Recipe inspired by The Flavor Bible.

(Disclosure:

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.

I am a brand ambassador for Fisher’s Nuts. They are a brand I admire and enjoy working with and I’m excited to share recipes with you using their products this upcoming year. Thank you for supporting the brands that help support Aggie’s Kitchen.)

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