Ingredients
- ½ stick butter (4 tablespoons), more for greasing pan
- 1 cup cream
- 2 tablespoons grated ginger
- Zest from one orange
- 2 pounds sweet potatoes, peeled and grated, about 4 cups
- ½ cup chopped hazelnuts or walnuts (optional)
- Salt and black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
350 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 74 milligrams cholesterol; 99 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
- Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.
Dining and Cooking