Sweet Potato Gratin (Video)
This amazingly delicious Sweet Potato Gratin has goat cheese, Parmesan, and thyme, and this is perfect for a special side dish. And it’s especially for people like me who love savory sweet potato recipes!
It’s time to start narrowing down your Thanksgiving menu, right? For people who are keeping it as low-carb as possible, I’ve given you 25+ Low-Carb and Gluten-Free Holiday Side Dishes, Appetizers and Salads as well as The BEST Low-Carb and Gluten-Free Thanksgiving Side Dishes, so if sweet potatoes are too high in carbs for you, go check those out!
But I love savory sweet potatoes and for a special holiday meal I wouldn’t pass up a small serving of this Sweet Potato Gratin. When I tested this recipe twice, (once with Jake and once with Kara), we absolutely could not stop eating these creamy sweet potatoes! And if I had to pick my one favorite sweet potato recipe on the blog, it would have to be this one!
Sweet Potato Gratin is a holiday treat, so it’s a little more indulgent than the usual things you find on this blog. I love the combination of cheese and cream (or half and half) that gives such creamy flavor here, but the recipe also has a lot of healthy low-glycemic sweet potatoes. And it’s also gluten-free for anyone who needs that! And this could be assembled earlier in the day (or even the day before) and then cooked when it’s dinner time.
If you’re also a fan of savory dishes with sweet potatoes, check out Favorite Healthy Sweet Potato Recipes to see more of my favorite dishes that use sweet potatoes!
How to Make Sweet Potato Gratin:
(This is just a summary; scroll down for printable recipe.)
- Try to find long thin orange-fleshed sweet potatoes for this recipe (called yams in many U.S. stores.)
- Peel the sweet potatoes and cut in thin slices, about 1/4 inch thick.
- Layer the slices in a glass baking dish and season well with salt and pepper. (I used an oval 4-quart baking dish, but as you can see from the photos any 3-Quart Baking Dish (affiliate link) would have been big enough, so don’t worry if that’s the size you have.
- Whisk together the softened goat cheese, thyme, and half and half.
- Spread half the goat cheese mixture over the sweet potatoes.
- Top that with half the Parmesan.
- Make another layer of seasoned sweet potatoes, goat cheese mixture, and Parmesan.
- Bake covered with foil in a pre-heated 375F/190C oven.
- Then remove foil and bake 20-30 minutes more, or until the top is nicely browned and sweet potatoes are soft when you stick a fork in.
- When I shared this on Instagram people immediately starting asking for the recipe; enjoy!
More Tasty Savory Sweet Potato Recipes:
Roasted Sweet Potatoes and Red Onions with Feta ~ Kalyn’s Kitchen
The Best Instant Pot Sweet Potatoes Recipes ~ Slow Cooker or Pressure Cooker
Sweet Potatoes with Blue Cheese And Bacon ~ Family Fresh Cooking
Twice-Baked Sweet Potatoes with Feta and Sumac~ Kalyn’s Kitchen
The Top Ten Recipes for Slow Cooker Sweet Potatoes ~ Slow Cooker or Pressure Cooker
- 3 pounds orange-fleshed sweet potatoes
- salt and fresh-ground black pepper to taste
- 10 oz. log soft goat cheese
- 1 cup half and half (see notes)
- 2 tsp. dried thyme
- 1 1/2 cups coarsely grated Parmesan
- Preheat oven to 375F/190C. Take goat cheese out of the fridge and let it soften at room temperature.
- Spray a 3-4 quart glass casserole with with non-stick spray or olive oil. I used an oval 4-quart baking dish, but any 3-Quart Baking Dish (affiliate link) would have been big enough.
- Peel the sweet potatoes and cut into slices about 1/4 inch thick. (Don't make them too thick or they will take longer to cook.)
- Put the softened goat cheese in a small bowl, add the half and half and the thyme, and whisk together until it's smooth. (You can put the package of goat cheese in the microwave and heat in 10 second intervals until it's soft to make this easier to mix.)
- Layer half the sweet potatoes in the baking dish and season well with salt and fresh-ground black pepper.
- Spread half the goat cheese mixture over the sweet potatoes and sprinkle on half the grated Parmesan.
- Make another layer each of sweet potatoes seasoned with salt and pepper, goat cheese mixture, and Parmesan.
- Cover the dish tightly with foil and bake 1 hour (or until the sweet potatoes are quite soft when you stick a fork in them.)
- Remove foil and bake 20 minutes more, until the sweet potatoes are very soft and the top is nicely browned. Serve hot.
- This will stay good in the fridge for several days and may have reheated a little too well, if you know what I mean.
- I haven't tried it, but I'm sure the dish could be assembled in advance, refrigerated, then allowed to come to room temperature when it comes out of the fridge and baked later in the day, or possibly even the next day.
Use heavy cream if you prefer.
Recipe created by Kalyn with recipe testing help from both Kara and Jake.
Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 599mgCarbohydrates: 29gFiber: 4gSugar: 17gProtein: 15g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are probably too high in carbs to make this Sweet Potato Gratin suitable for strictly low-carb eating plans, and this is kind of a rich dish for the South Beach Diet. But this is so much lower in carbs than traditional holiday sweet potatoes, and I’d eat this in small amounts for a Thanksgiving indulgence.
Find More Recipes Like This One:
Use the Thanksgiving Recipes to find more Thanksgiving recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.