Sweet Potato Gratin

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Recipe by The FruitGuys

3–4 cups sweet potatoes or yams, scrubbed and thinly sliced, about 1/8-inch thick (peels optional)
1 small onion, thinly sliced
1/2 cup green onion, chopped (optional)
3/4 1 tablespoon olive oil
3/4–1 cup Gruyí¨re, Parmesan, or Cheddar cheese, grated
1 cup cream, half and half, or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon horseradish, freshly grated (optional)
A pinch or two of cayenne pepper (optional)
Butter (optional)


  • Preheat oven to 375 °F.
  • Lightly butter or oil a medium-size casserole dish.
  • Heat olive oil to medium-high in a pan, add sliced (regular) onion, and sauté for 5 minutes or until just starting to soften.
  • Spread half the onions in the bottom of the casserole dish, followed by half of the sliced sweet potato, then repeat.
  • Mix cheese, cream/milk, green onion and/or horseradish (if using), and seasonings together, and pour evenly over dish.
  • Cover with foil, and bake 30–40 minutes or until sweet potatoes are soft when pierced with a knife.
  • Remove foil, increase heat to 425 °F, and bake until the top is slightly browned—another 5–10 minutes (or longer, as needed).

Serves 3–4. Prep time, 15 minutes; cook time, 45–60 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.