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Thanksgiving: Brown Sugar Sweet Potato Gratin

Source of Recipe


Maria Helm Sinskey, Chef at Robert Sinskey Vineyards



List of Ingredients



• 4 pounds sweet potatoes, peeled
  
• ½ cup golden brown sugar
  
• 1 Tbsp fine sea salt or kosher salt
  
• 1 Tbsp finely chopped fresh sage
  
• 1 cup whole milk
  
• 2 cups heavy cream
  
• 4 Tbsp butter
  






Instructions



1. Preheat the oven to 400° F. Lightly butter a 9- x 12- x 3-inch baking dish. Slice the potatoes 1/8-inch thick. In a large bowl, toss them with the brown sugar, salt, and chopped sage. Let sit for 15 minutes for some liquid to drain out.
   
   
2. Lift the potatoes from the liquid and place them in layers in the baking dish. Pat them down with your hands to flatten. Discard the liquid. Pour the milk and cream over the top. Dot the top evenly with butter. Bake for about 50 minutes.
   
   
3. Reduce the heat to 375° and continue baking about another 10 minutes, until the potatoes are golden, bubbling, and tender through and through. Let rest 20 minutes before serving.
   
   Serves 8 to 12