Cook Sweetpotatogratin

Sweet Potato Gratin

  • Author: Michelle Minnar
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 8 1x


  • 1kg (2lbs) sweet potatoes, peeled
  • 1 garlic clove, peeled and crushed
  • 300ml (½ pt) double cream
  • 2.5ml (½ tsp) salt
  • 100g (3oz) parmesan, grated
  • rosemary sprigs


  1. Preheat oven to 190°C/170°C fan/gas 5.
  2. Either use a food processor or cut the sweet potatoes thinly by hand.
  3. Place the cream, salt and garlic in a small saucepan and warm gently.
  4. Arrange the sweet potato slices in an ovenproof dish and pour over the creamy sauce.
  5. Place in oven and bake for 25-30 minutes.
  6. Remove from oven, top with cheese and place in the oven again.
  7. Bake for another 15 minutes until a golden crust has formed on top.
  8. Serve with a green salad or roast meat.


  • While processing the sweet potatoes, place the peeled ones in water to deter the browning (oxidation) process.
  • The preparation time stated is for when you use a food processor to cut the sweet potato. If slicing by hand it will take you longer.
  • Be careful not to overheat the cream, which will lead it to thicken too much, as it did in photo above. I ended up more a bit more cream in.
  • Cooking times may vary according to the type of oven and its efficiency.


  • Serving Size: 1 serving
  • Calories: 303
  • Sugar: 18 g
  • Sodium: 289 mg
  • Fat: 20.7 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 24.9 g
  • Fiber: 1.6 g
  • Protein: 4.7 g
  • Cholesterol: 9 mg