Caramelized Sweet Potato Gratin
If you are looking for a fabulous side dish for Thanksgiving, this is it! My friend Tally Hansen gets the credit for this recipe. She made these potatoes in 1997 when she invited our family over for Thanksgiving. I've never liked sweet potatoes, but these changed my mind. I claim them to be "the best sweet potato side dish ever!"
5 sweet potatoes, peeled and sliced very thin
1 cube butter, melted
brown sugar
salt
Preheat oven to 425 degrees.
Grease a 9 x 9 baking dish with butter. Place a layer of potatoes in the dish. Brush generously with melted butter. Sprinkle about 1 ½ tablespoons of brown sugar over the layer of potatoes. Sprinkle about ¼ teaspoon salt over the layers of potatoes.
Add another layer of potatoes and repeat the above process until the pan is full. Cover the potatoes with foil and place a heavy skillet on top to weigh the potatoes down. Place in the oven and bake for 45 to 1 hour until potatoes are caramelized and tender.
5 sweet potatoes, peeled and sliced very thin
1 cube butter, melted
brown sugar
salt
Preheat oven to 425 degrees.
Grease a 9 x 9 baking dish with butter. Place a layer of potatoes in the dish. Brush generously with melted butter. Sprinkle about 1 ½ tablespoons of brown sugar over the layer of potatoes. Sprinkle about ¼ teaspoon salt over the layers of potatoes.
Add another layer of potatoes and repeat the above process until the pan is full. Cover the potatoes with foil and place a heavy skillet on top to weigh the potatoes down. Place in the oven and bake for 45 to 1 hour until potatoes are caramelized and tender.
