Ingredients
Scale
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Boil the sweet potato slices in a large pot until tender, approximately 10-15 minutes.
- Drain the sweet potatoes and layer half of them in a greased baking dish. Sprinkle half of the cranberries over the sweet potatoes.
- In a separate bowl, mix together the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this mixture over the layered sweet potatoes and cranberries.
- Repeat the layering process with the remaining sweet potatoes, cranberries, and the cream mixture.
- Top with the remaining shredded Gruyère cheese and breadcrumbs.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Allow the dish to cool for a few minutes before serving.
Notes
For a dairy-free option, substitute heavy cream with coconut cream and use a dairy-free cheese alternative. To make it gluten-free, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 40mg