Apricot-Glazed Sweet Potato Gratin
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~1.5 hrs |
| Source | Williams-Sonoma Potato |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 2 3/4 c apricot nectar
- 2 T sugar
- Kosher salt
- fresh ground pepper
- large pinch ground allspice
- 3 small yams (~1 1/2 lbs)
- 2 sweet potatoes (~1 lb)
- 6 T heavy cream, plus extra for drizzling
- 1 T unsalted butter, but into bits, plus extra for greasing
- 3 T minced fresh chives
Preparation
Preheat the oven to 400°. Generously butter an 8-inch square baking dish.
In a large frying pan, combine the apricot nectar, sugar, 3/4 teaspoon salt, 1/8 teaspoon pepper, and allspice and stir to blend. Peel 1 of the yams and cut crosswise into rounds 1/4 inch thick. Add to the pan and stir to coat. Repeat with the remaining yams and the sweet potatoes.
Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the yams and sweet potatoes begin to soften, about 8 minutes. Remove from the heat. Using a slotted spoon, transfer the yams and sweet potatoes to the prepared dish. If desired, overlap the top layer of yams and sweet potatoes in a decorative pattern. Set aside.
Return the liquid in the frying pan to medium-high heat and add the 6 tablespoons cream. Boil, stirring occasionally, to reduce the liquid to 1 1/2 cups, about 10 minutes. Pour the liquid evenly over the yams and sweet potatoes. Dot the surface with the bits of butter.
Bake the gratin, uncovered, until the yams and sweet potatoes are very tender, the top is deep brown in places, and the liquid is almost absorbed, about 1 hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled generously with the chives.
