Spiced Sweet Potato Gratin

Ingredients for Spiced Sweet Potato Gratin

• 1.8kg red-skinned sweet potatoes (yams

• about 1.5kg)

• 1 tablespoon curry powder

• 1 tablespoon ground cumin

• 3/4 cucchiaini di cannella in polvere

• 3/4 teaspoons ground ginger

• 1/2 teaspoons (scant) salt

• 350ml soured cream, divided

• 725ml shredded extra-sharp white cheddar (about 350g )

Preheat oven to 177°C. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.

Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 120ml soured cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over soured cream. Sprinkle with 120g cheese. Repeat twice with remaining sweet potatoes, soured cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 204°C oven until hot, about 15 minutes.

Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.

Avvertenza

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