Sweet Potato Gratin with Pecans

Diana Yen is the cookbook author and food stylist behind The Jewels of New York. Below, she shows you how to use what’s in your pantry to jazz up some of your favorite Thanksgiving recipes that not only taste delicious, but they’re easy on your wallet, too. Tune in this week for more budget-friendly dishes!


Sweet Potato Gratin with Pecans. (Photo: Diana Yen)

Sweet Potato Gratin with Pecans
Serves 6

A twist on the classic gratin, thinly sliced sweet potatoes soak up the milk mixture combined with cinnamon, cloves and nutmeg. Grated cheddar cheese is sprinkled in layers to ensure a gooey, bubbling crust.

Prep: 10 minutes
Total Time: 1 hour 10 minutes

3 large sweet potatoes (about 2 pounds)
1½ cups evaporated milk, divided
1 teaspoon cinnamon
pinch ground cloves
pinch ground nutmeg
2 teaspoons salt
1 teaspoon pepper
1 ½ cups (6 ounces) shredded cheddar cheese, divided
2 tablespoons of butter, cut into pats, plus more for greasing
¼ cup toasted and chopped pecans (or almonds)

*Ingredients totaled to $6.08. Prices based on http://www.peapod.com location in Milwaukee. WI.

Preheat oven to 400 °F. Lightly grease a 10-inch cast iron skillet. Cut sweet potatoes into 1/8-inch-thick slices, using a mandolin or sharp knife. In a bowl, whisk together evaporated milk with cinnamon, cloves, nutmeg, salt and pepper. In a large bowl, toss potatoes with ½ cup milk mixture. Layer half of the potatoes into the greased skillet and sprinkle with half of the cheese. Layer the rest of the potatoes over the cheese. Pour the remaining 1 cup of evaporated milk over the potatoes and top with the rest of the cheese.

Dot the top of the gratin with the pats of butter and cover loosely with aluminum foil. Bake for 35 minutes. Uncover the gratin and bake for another 15-20 minutes, until the sweet potatoes are tender and cheese is golden brown. Cool the gratin on a wire rack for 5 minutes and sprinkle with pecans before serving.


Grated cheddar cheese is sprinkled in layers to ensure a gooey, bubbling crust. (Photo: Diana Yen)

More potato dishes that will steal the show this Thanksgiving:

Ultra-Fluffy Mashed Potatoes from ‘The Food Lab’

Hasselback Potatoes Are Your Favorite New Party Trick

Potatoes à la Lyonnaise