Sweet Potato Casserole

To create a unique and delicious twist on the classic sweet potato casserole, I present to you my one-of-a-kind recipe using both yams and regular potatoes. If you've always wanted to try something different with sweet potatoes, this is the perfect opportunity! This dish is not only packed with flavor, but it's also nutritious. Sweet potatoes are a great source of fiber, beta carotene, and vitamin C. They have become a staple in Thanksgiving meals, often topped with marshmallows. But why not take it to the next level? In this recipe, I use a terrine mold to create a beautiful presentation. However, don't worry if you don't have one! Any baking pan will work just as well. If you want to serve the dish upside down, simply line the pan with greased parchment and bake it a day ahead.

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Leek Mixture

Mince white leek stem, soak in lukewarm water, and drain. In a large frying pan, sweat leek in butter with herbs. Season with salt and pepper, cover and cook for 5 minutes on medium heat. Remove the lid, add stock or wine and continue to cook until liquid is reduced by half. Add heavy cream and continue to cook for about 10 minutes on low heat. Turn off the heat and set aside.

How To Prepare Sweet Potatoes

Scrub sweet potatoes under running water. Chop off ends and peel. Save peels and reserve in cold water. Cut sweet potatoes into 4mm/1.6 inch thick slices (not too thin nor thick) using a mandoline or a sharp chef knife.

Montage

Make sure that the mold is greased and lined with parchment paper; greased as well. Overlap sweet potato slices, lightly season with salt and pepper. Cover with some of the leek-cream mixture. Sprinkle some Parmigiano Reggiano. Repeat until done.

Baking

Preheat oven to 345ºF/175ºC. Cover gratin with a lid or parchment and aluminum foil. Bake for an hour. Insert a toothpick or paring knife into the center of the gratin, if it comes out clean, it's done. Remove the lid. Place a device wrapped in parchment and press down with some weights such as cans. Let cool for 3 hours and refrigerate overnight. Run a paring knife all around the sides of the mold. Flip over gratin onto a heat proof tray. Heat up bottom mold with a kitchen blowtorch and de-mold. Remove parchment, wrap up and keep gratin refrigerated for up to 3 days.

Plating

Drain sweet potato peels and pat dry. Deep-fry skins and season with salt and pepper; keep them warm in the oven. Cut sweet potato gratin into 8 portions. Serve hot garnished with fried sweet potato skin. Bon appétit!

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Sweet Potato Pie recipe.