Sweet Potato Gratin For Thanksgiving Recipe Video
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
Reviewer’s Note:
Here are the ingredients you’ll need:
• Cooked sweet potatoes (yams can also be used. The chef recommends them as they are more flavorful and moist)
• Olive oil
• 1 onion, 1 green bell pepper and 1 pear (cut and chopped)
• 1 tbsp cooking oil
• 2-3 tbsp chilies (can be adjusted according to preference)
• ¾ cup of hazelnuts
• ½ cup whole grain breadcrumbs
• tamari/plain roasted pumpkin seeds
• 1tsp chili powder
• freshly chopped cilantro
Directions
Reviewer’s Note:
Looking for a good preparation of potatoes to cook for thanksgiving? Mary Collette Rogers brings you a very sumptuous recipe of hazelnut sweet potatoes gratin that can feature on the thanksgiving menu.
This is a baked casserole dish and is lovely to cook and serve in the winter.
Directions for preparation:
• Grease a casserole pan with a little olive oil.
• Lay out the cooked, peeled and sliced sweet potatoes in a casserole pan.
• Heat 1 tbsp of the cooking oil in a sauté pan and add the green bell peppers and onions to it to sauté.
• The chopped pear is added next when the onions and pepper begins to brown (this is because the pear takes less time to cook)
• Add the chili to the sautéing vegetables and allow them to cook a little more.
• Chop the hazelnuts in a food processor till they resemble the breadcrumbs.
• Mix the breadcrumbs, chopped hazelnuts, pumpkin seeds and chili powder together in a mixing bowl.
• Add a little olive oil to the mixture to help the grains in the mixture to bind and stick together a little. (It should not become a paste)
• Spread the prepared and sautéed vegetables over the sweet potatoes in the casserole pan. Top that off with an even layer of the breadcrumbs mix with a spoon.
• Cover the pan with a foil and put it in a 400 degree oven to bake for 30-40 minutes.
• After 30-40 minutes, open the oven to take the foil off the casserole to get the topping to brown a little and get a little crispy. Let it stay in the oven for another 10-15 minutes.
• Take the pan out of the oven after it is cooked properly and garnish it with some freshly chopped cilantro.
• Serve hot!
For more information please visit:http://www.e2se.org
Looking for a good preparation of potatoes to cook for thanksgiving? Mary Collette Rogers brings you a very sumptuous recipe of hazelnut sweet potatoes gratin that can feature on the thanksgiving menu.
This is a baked casserole dish and is lovely to cook and serve in the winter.
Directions for preparation:
• Grease a casserole pan with a little olive oil.
• Lay out the cooked, peeled and sliced sweet potatoes in a casserole pan.
• Heat 1 tbsp of the cooking oil in a sauté pan and add the green bell peppers and onions to it to sauté.
• The chopped pear is added next when the onions and pepper begins to brown (this is because the pear takes less time to cook)
• Add the chili to the sautéing vegetables and allow them to cook a little more.
• Chop the hazelnuts in a food processor till they resemble the breadcrumbs.
• Mix the breadcrumbs, chopped hazelnuts, pumpkin seeds and chili powder together in a mixing bowl.
• Add a little olive oil to the mixture to help the grains in the mixture to bind and stick together a little. (It should not become a paste)
• Spread the prepared and sautéed vegetables over the sweet potatoes in the casserole pan. Top that off with an even layer of the breadcrumbs mix with a spoon.
• Cover the pan with a foil and put it in a 400 degree oven to bake for 30-40 minutes.
• After 30-40 minutes, open the oven to take the foil off the casserole to get the topping to brown a little and get a little crispy. Let it stay in the oven for another 10-15 minutes.
• Take the pan out of the oven after it is cooked properly and garnish it with some freshly chopped cilantro.
• Serve hot!
For more information please visit:http://www.e2se.org
